Beef Stew With Cheese Dumplings Recipe
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • Stew
  • 2 lb boneless beef bottom or top round, cut into 1-inch pieces
  • 4 medium carrots, cut into ¼-inch slices (2 cups)
  • 2 medium stalks celery, sliced (1 cup)
  • 2 medium onions, sliced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 jars (4.5 oz each) Green Giant™ sliced mushrooms, drained
  • ¾ cup dry red wine or beef flavored broth
  • 1½ teaspoons salt
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon ground mustard
  • ¼ teaspoon pepper
  • ¼ cup water
  • 3 tablespoons all-purpose flour
  • Dumplings
  • 1½ cups Original Bisquick™ mix
  • ½ cup shredded cheese
  1. In a resealable plastic bag, combine four, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours.
  2. Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired.
  3. For dumplings, follow the directions for the mix and combine with the cheese.
  4. Drop by heaping tablespoonfuls onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.
Recipe by Makobi Scribe at