Beef Stew With Cheddar Dumplings

• 1/2 c. flour
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 to 3 lb. beef stew meat, cut into 1-inch pieces
• 2 Tbsp. cooking oil
• 1/2 tsp. each: onion salt and garlic salt
• 1 Tbsp. browning sauce
• 5 c. water
• 5 beef bouillon cubes
• 4 carrots, sliced
• 1 medium onion, cut in wedges
• 1 pt. green beans, drained
• 1 c. shredded cheese
• 2 c. buttermilk biscuit mix

1. Select a prime rib roast, well marbleized.
2. Let stand at room temperature for 1 hour.
3. Preheat oven to 375u0b0.
4. Season roast with salt and pepper.
5. Place in a shallow roasting pan.
6. Do not cover or add water.
7. Put in oven and cook for 1 hour.
8. Turn off oven, but do not open oven or peek at any time until ready to serve. Regardless of length of time roast has been in the oven, turn oven to 375u0b0 and bake for 30 to 40 minutes before serving it.
9. Roast will be brown, crisp and beautifully pink all the way through, medium rare and juicy.

flour, salt, pepper, beef stew meat, cooking oil, onion salt, browning sauce, water, carrots, onion, green beans, shredded cheese, buttermilk biscuit mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=419561 (may not work)