This hearty stew has a rich, robust flavor!

Beef Stew with Cheddar Dumplings

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons canola oil
5 cups water
5 teaspoons beef bouillon granules
1 tablespoon browning sauce
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
4 medium red potatoes — cubed
4 medium carrots, sliced
1 medium onion, cut into wedges
1 — 14-1/2 oz. can cut green beans, drained

Dumplings:

2 cups biscuit/baking mix
1 cup shredded cheddar cheese
2/3 cup whole milk

Directions

~In a large resealable plastic bag, combine the flour, salt, and pepper. Add beef, a few pieces at a time, and shake to coat.

~In a Dutch oven, brown beef in oil in batches. Stir in the water, bouillon, browning sauce, onion salt, and garlic salt. Bring to a boil. Reduce heat; cover and simmer for one hour.

~Add potatoes and carrots and onion. Cover and simmer 15 to 20 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 to 12 minutes (do not lift cover).

~Serve immediately.