Beef Stew with Cheddar Dumplings
×Category: Main Course Ingredients | Type: Beef | Servings: 6 | By: The Mikey
Protein 35g • Carbs 45g • Fat 25g • 550 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Beef stew with vegetables and cheddar cheese dumplings.
Ingredients
- All-Purpose Flour: 1/2 Cup
- Salt: 1/2 TSP
- Pepper: 1/2 TSP
- Beef Stew Meat (cut into 1 inch cubes cut into 1 inch cubes cut into 1 inch cubes): 2 Lbs.
- Vegetable Oil: 2 TBSP
- Water: 5 Cup
- Beef Bouillon Cubes: 5
- Onion Salt: 1/2 TSP
- Garlic Salt: 1/2 TSP
- Browning Sauce (Optional): 1 TBSP
- Carrots (Sliced): 4
- Onion (cut into wedges cut into wedges cut into wedges): 1 Medium
- Green Beans (Drained, drained 14 1 2 ounces): 1 Can
- DUMPLINGS
- Biscuit/Baking Mix: 2 Cup
- Shredded Cheddar Cheese (Shredded, 4 ounces): 1 Cup
- Milk: 2/3 Cup
Instructions
- In a large resealable plastic bag, combine flour, salt and pepper.
- Add beef, a few pieces at a time, and shake to coat.
- In a Dutch oven, heat oil over medium-high.
- Brown meat on all sides; drain.
- Add water, bouillon, onion salt, garlic salt and browning sauce if desired; bring to a boil.
- Reduce heat; cover and simmer for 1 hour.
- Add carrots and onion.
- Cover and simmer until the vegetables are tender.
- Stir in green beans.
- DUMPLINGS
- For dumplings, combine biscuit mix and cheese.
- Stir in enough milk to form a soft dough.
- Drop by tablespoonful onto simmering stew.
- Cover and simmer for 12 minutes (do not lift cover) or until dumplings test done.
- Serve immediately.
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