Thursday, March 14, 2013

Beef Stew with Cheddar Dumplings





BEEF STEW WITH CHEDDAR DUMPLINGS


Ingredients:
2 pounds beef stew meat, cut into small pieces and floured

Garlic

salt to taste

Black pepper to taste

1 tablespoon oil

2 quarts water

8 beef bouillon cubes

1 medium onion, chopped

1 (16-ounce) can sliced carrots, undrained

1 (16-ounce) can green beans, undrained

Splash of liquid smoke


Dumpling Ingredients:

2 cups buttermilk biscuit mix

1 cup shredded cheddar cheese

2/3 cup buttermilk or milk


Directions:
Coat meat with flour, garlic salt and pepper. Brown meat in oil. In Dutch oven combine water, bouillon, onion, carrots, green beans, and liquid smoke. Bring to a boil. Add browned meat and simmer 30 minutes. For dumplings, combine biscuit mix and cheese. Add milk to form a soft dough. Drop by tablespoonfuls into bubbling stew. Cover and simmer for 12 minutes, do not lift cover until dumplings are done. Serve with slaw and garlic bread.