Beef Stew with Cheese Dumplings

1/3 cup unsifted flour
1/2 teaspoon salt
2 lbs boneless beef cubes (Stew Meat)
2-3 tablespoons vegetable oil
4 cups water
4 beef bouillon cubes
1/8 teaspoon pepper
1 cup carrot, sliced
1 cup celery, chopped
1 medium onion, cut in wedges
2 cups biscuit mix
3/4 cup cheddar cheese, shredded

In paper or plastic bag, mix flour and salt; add meat, a few pieces at a time and shake to coat.

In large Dutch oven, brown meat in oil.

Add water, bouillon cubes and pepper; cover and bring to a boil. Reduce heat; simmer 1-1/2 hours.

Add carrots, celery and onion; cook 15 minutes.

Prepare biscuit mix as package directs for dumplings, adding cheese.

Drop by spoonfuls over boiling stew.

Cook uncovered over low heat for 10 minutes.

Cover and cook for 10 minutes longer.


Lodge Color Enameled Cast Iron Dutch Oven, Island Spice Red, 6-Quart

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