- 2 pounds cubed beef stew meat
- salt and ground black pepper to taste
- 1/2 cup margarine
- 2 (10.75 ounce) cans condensed tomato soup
- 1 (14 ounce) can whole kernel corn, undrained
- 1 (15 ounce) can peas, undrained
- 1 (15 ounce) can green beans, drained
- 1 (13.5 ounce) can spinach, undrained
- 4 cubes beef bouillon
- 4 cups water
- 1 pinch garlic powder, or to taste
- 1 pinch garlic and herb seasoning blend (such as Mrs. Dash®), or to taste
- 1 (16.3 ounce) can refrigerated biscuits (such as Pillsbury Grands®)
- Season the beef with salt and black pepper; heat the margarine in a skillet over low heat, and cook the beef, stirring occasionally, until the meat is browned and tender, about 45 minutes.
- While the beef is cooking, place the tomato soup, corn, peas, beans, spinach, beef bouillon cubes, water, garlic powder, and garlic herb seasoning in a large, heavy saucepan, and bring to a boil over medium heat. Reduce heat to a simmer, then add the stew beef. Simmer to blend the flavors, about 30 minutes.
- Cut each biscuit into quarters, flatten slightly, and gently stir the dumplings into the stew. Simmer uncovered for 10 minutes, then cover the stew and simmer 10 more minutes.
04/15/2018
recipepes.com
Beef and Veggie Stew with Dumplings, recipe
PT15M
PT1H
5
455 calories
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