Beef Stew With Cheddar Dumplings

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 to 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, optional
• 1/2 teaspoon onion salt
• 1/2 teaspoon garlic salt
• 4 medium carrots, sliced
• 1 medium onion, cut into wedges
• 1 can (14-1/2 ounces) cut green beans, drained
• 2 cups biscuit/baking mix
• 1 cup shredded cheddar cheese
• 2/3 cup whole milk

1. 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.
2. 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.
3. Add carrots and onion. Cover and simmer 10-15 minutes longer or until vegetables are tender. Stir in green beans.
4. 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.

allpurpose, salt, pepper, beef stew meat, canola oil, water, beef bouillon granules, browning sauce, onion salt, garlic salt, carrots, onion, green beans, biscuitbaking, cheddar cheese, milk

Taken from www.tasteofhome.com/recipes/beef-stew-with-cheddar-dumplings/ (may not work)