1/2 c. flour
1/2 tsp. salt
1/2 tsp. pepper
2 or 3 lb. beef stew meat, cut in 1-inch cubes
2 tbsp. oil
1/2 tsp. garlic salt
1/2 tsp. onion salt
1 tbsp. Kitchen Bouquet
5 c. water
5 beef bouillon cubes
4 carrots, sliced
1 onion, cut in wedges
1 can green beans, drained

DUMPLINGS:

2 c. buttermilk biscuit mix
1 c. shredded Cheddar cheese
2/3 c. milk

Combine flour, salt and pepper. Coat meat and brown in hot oil in Dutch oven. Add onion salt, garlic salt, browning sauce, water, and bouillon. Bring to a boil, reduce heat and simmer for about 1 hour. Add carrots and onion; simmer until vegetables are tender. Add green beans.

For dumplings, combine biscuit mix and cheese. Stir in enough milk to make a soft dough. Drop by tablespoons into bubbling stew. Cover and simmer 12 minutes. Do not lift cover until the dumplings are done. Serve immediately. 6 to 8 servings.