Beef Stew With Cheddar Dumplings 1/2 cup all-purpose flour
1/2 teaspoon salt 1/2 teaspoon pepper 2 pounds beef stew meat, cut into 1 inch cubes 2 tablespoons vegetable oil 5 cups water 5 beef bouillon cubes 1/2 teaspoon onion salt 1/2 teaspoon garlic salt 1 tablespoon browning sauce, optional 4 carrots, sliced 1 medium onion, cut into wedges 1 can (14 1/2 ounces) green beans, drained Dumplings: 2 cups biscuit baking mix 1 cup shredded Cheddar cheese 2/3 cup milk 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 heat. 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. For Dumplings, combine baking mix and cheese. Stir in enough milk to form a soft dough. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 12 minutes (do not lift cover), or until Dumplings test done. Serve immediately. Note: The secret to making Dumplings is to resist the urge to lift the cover and peek. After 12 minutes, test a Dumpling by inserting a toothpick in the center. If it comes out clean, the Dumpling is cooked through. Makes 6 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
