1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 to 3 pounds beef stew meat, cut into 1-in. pieces
2 tablespoons canola oil
5 cups water
5 teaspoon beef bouillon granules
1/2 teaaspoon onion salt
1/2 teaspoon garlic salt
4 medium carrots, sliced
1 medium onion, cut into wedges
1 14-1/2 oz. cut green beans, drained
DUMPLINGS: 2 cups biscuit/baking mix
2/3 cups milk
1 . In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown beef in oil in batches.
2. Stir in the water, bouillon, browning sauce if desired, onion salt and garlic salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
3 . Add carrots and onion. Cover and simmer 10 to 15 minutes longer or until vegetables are tender. Stir in green beans.
4. For dumplings, combine biscuit mix and cheese. Stir in enough milk to form a soft dough. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 10 to 12 minutes (do not lift cover) or until a toothpick inserted in a dumpling comes out clean.