Beef Stew with Cheddar Dumplings

Photo: psfreeman

From Jackie Riley: Garrettsville, Ohio. Recipe published in Country Woman May/June 1992.

Yield: 8 servings
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  • 1/2 cup(s) all-purpose flour
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 2 to 3 pound(s) beef stew meat, cut into 1-inch pieces
  • 2 tablespoon(s) canola oil
  • 1/2 teaspoon(s) onion salt
  • 1/2 teaspoon(s) garlic salt
  • 1 tablespoon(s) browning sauce, optional
  • 5 cup(s) water
  • 5 teaspoon(s) beef bouillon granules
  • 4 medium carrots, sliced
  • 1 medium onion, cut into wedges
  • 1 14 1/2-ounce can(s) cut green beans, drained
  • 2 cup(s) biscuit/baking mix
  • 1 cup(s) (4 ounces) shredded cheddar cheese
  • 2/3 cup(s) milk


  1. • Combine flour, salt and pepper. Coat meat with flour mixture. In a Dutch oven, heat oil over medium-high. Brown meat on all sides.
  2. • Add onion salt and garlic salt, browning sauce, water and bouillon. Bring to a boil; reduce heat and simmer, covered, about 1 hour.
  3. • Add carrots and onion. Cover and simmer until vegetables are tender. Stir in green beans.
  4. • For dumplings, combine biscuit mix and cheese. Stir in enough milk to form a soft dough. Drop by tablespoonful into bubbling stew. Cover and simmer 12 minutes (do not lift cover) or until dumplings test done. Serve immediately. Yield: 6-8 servings.

September 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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