Ingredients
1/2 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon pepper2 to 3 pounds beef stew meat, cut into 1-inch pieces2 tablespoons canola oil5 cups water5 teaspoons beef bouillon granules1 tablespoon browning sauce, optional1/2 teaspoon onion salt1/2 teaspoon garlic salt4 medium carrots, sliced1 medium onion, cut into wedges1 can (14-1/2 ounces) cut green beans, drainedDUMPLINGS:2 cups biscuit/baking mix1 cup shredded cheddar cheese2/3 cup whole milk
Preparation
In a large bowl or dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and toss to coat. In a Dutch oven, brown beef in oil in batches.
Stir in the water, bouillon, browning sauce if desired, onion salt and garlic salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add carrots and onion. Cover and simmer 10-15 minutes longer or until vegetables are tender. Stir in green beans.
For dumplings, combine biscuit mix and cheese. Stir in enough milk to form a soft dough. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 10-12 minutes (do not lift cover) or until a toothpick inserted in a dumpling comes out clean. Serve immediately.
