Recipe - Beef Stew With Cheddar Dumplings

One half cup Allpurpose flour
One half teaspoon Salt
One half teaspoon Pepper
2 pound Beef stew meat; cut into
1inch
; pieces, up to 3
2 tablespoon Cooking oil
One half teaspoon Onion salt
One half teaspoon Garlic salt
1 tablespoon Browning sauce
5 cup Water
5 Beef bouillon cubes
4 Carrots; cut or sliced up
1 md Onion; cut into wedges
1 cn Green beans; drained (16
ounces)

DUMPLINGS
2 cup Buttermilk biscuit mix
1 cup Shredded cheddar cheese; (4
ounces)
2/3 cup Milk

Combine flour, salt and pepper. Coat meat with flour mixture. In a
Dutch oven, heat oil over mediumhigh. Brown meat on all sides. Add
onion salt and garlic salt, browning sauce, water and bouillon. Bring
to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots
and onion. Simmer, covered, until vegetables are tender. Stir in
green beans. For dumplings, combine biscuit mix and cheese. Stir in
enough milk to form a soft dough. Drop by tablespoonfuls into
bubbling stew. Cover and simmer 12 minutes (do not lift cover) or
until dumplings test done. Serve immediately. Yield: 68