beef stew with cheese dumplings
 
1/3 cup  unsifted flour
1/2 tsp  salt
2 lb.  beef cubes for stew or kabob meat
  vegetable oil -- (2 to 3 tablespoons)
4 cup  water
4 tsp  beef-flavored instant bouillon or 4 beef-flavored bouillon
  cubes
1/2 tsp  browning and seasoning sauce -- optional
1/8 tsp  pepper
1 cup  sliced carrots
1 cup  chopped celery
1 medium  onion -- cut into wedges
2 cup  potatoes -- cut into cubes (2 medium potatoes)
2 cup  biscuit baking mix (bisquick)
3/4 cup  shredded sharp cheddar cheese -- (3 oz)
2/3 cup  milk
 
in paper or plastic bag, mix flour and salt. add meat, a few pieces at a 
time; shake to coat evenly. in large dutch oven, brown meat in oil. add 
water, bouillon, seasoning sauce and pepper. cover. bring to a boil: 
reduce heat and simmer 1 1/2 hours. add carrots, celery, potatoes, and 
onion; cook 30 minutes. increase heat to boiling. combine biscuit baking 
mix, milk and cheese. stir ingredients until soft dough forms. drop by 
spoonfuls onto boiling stew; reduce heat. cook uncovered over low heat 10 
minutes; cover and cook 10 minutes longer. refrigerate leftovers. 
 
-- 
 
(ID: 77821) Mirror: rec.food.recipes: Wed, Nov 19, 2003


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