BEEF STEW WITH CHEDDAR DUMPLINGS
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
2 cups buttermilk biscuit mix
1 cup shredded cheddar cheese
2/3 cup buttermilk or milk
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.