Beef Stew with Cheese Dumplings



1/3 cup unsifted flour

1/2 teaspoon salt

2 pounds beef cubes for stew or kabob meat

vegetable oil -- (2 to 3 tablespoons)

4 cups water

4 teaspoons beef-flavored instant bouillon or 4 beef-flavored bouillon cubes

1/2 teaspoon browning and seasoning sauce -- optional

1/8 teaspoon pepper

1 cup sliced carrots

1 cup chopped celery

1 medium onion -- cut into wedges

2 cups potatoes -- cut into cubes (2 medium potatoes)

2 cups 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.







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