BEEF AND VEGGIE STEW WITH DUMPLINGS

Beef and Veggie Stew with Dumplings image

Hearty and yummy, this will warm you up quick! Add or leave out what you want! It's very easy!

Provided by RAYNBOE

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h45m

Yield 8

Number Of Ingredients 13

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Ingredients

2 pounds cubed beef stew meat
salt and ground black pepper to taste
½ 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®)

Steps:

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.

Nutrition Facts : Calories 575.1 calories, Carbohydrate 51.5 g, Cholesterol 59.9 mg, Fat 27.7 g, Fiber 5.5 g, Protein 31.2 g, SaturatedFat 7.8 g, Sodium 1961.2 mg, Sugar 14.2 g