beef and veggie stew with dumplings

Ingredients

• Servings: 8
• 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®)

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 35 mins

Ready Time: 1 hr 45 mins


• 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.