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Beef Stew with Dumplings

Source of Recipe

From "Comfort Food Shortcuts" by David Venable


Recipe Introduction

"This is a take on my mother's chicken and dumplings. Refrigerated biscuits are sliced and dropped into a simmering stew where they rise to the surface and absorb some of the gravy. This would make Mom proud."

List of Ingredients

â—¦ 1 tablespoon vegetable oil
â—¦ 2 pounds beef sirloin steak, trimmed and cut into ½-inch cubes
â—¦ ½ cup all-purpose flour
â—¦ 4 cups low-sodium beef broth
â—¦ 2 (10.5-ounce) cans condensed French onion soup
â—¦ 2 cups frozen peas and carrots
â—¦ 2 cups frozen cut green beans
â—¦ 3 tablespoons tomato paste
â—¦ 1 teaspoon freshly ground black pepper
â—¦ ½ teaspoon dried thyme
â—¦ 1 (16.3-ounce) can Grands! Flaky Layers Buttermilk Biscuits, cut into quarters


Recipe

Heat the oil in a large pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 5 minutes. Add the flour and stir to coat the beef. Cook for 3 minutes, stirring occasionally.

Add the broth, condensed soup, peas and carrots, green beans, tomato paste, pepper, and thyme. Bring to a boil, then reduce to medium-low and cover. Cook until the beef is tender when pierced with a fork, 45 to 50 minutes.

Remove the cover and evenly arrange biscuits on top of the stew. Using the back of a spoon, gently press the biscuits into the stew so they are submerged. Cover and cook until the biscuits are puffy, have doubled in size, and are floating on the surface, about 15 minutes.

Makes 6 servings