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To prepare stew: In a 4-quart Dutch oven, cook beef, half at a time, in hot oil over medium heat until browned. Return all meat to pan. Add undrained tomatoes, broth, mustard, thyme, garlic, salt, oregano and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 hour.
Add potatoes and carrots. Return to boiling; reduce heat. Cover and simmer for 20 minutes. Stir in frozen green beans. Return to boiling; reduce heat.
To prepare dumplings: i n a medium bowl, stir together corn muffin mix,1/2 cup shredded Cheddar cheese and green onions. Stir beaten egg and sour cream just untilmoistened (batter will be thick).
Drop dumplings batter from a tablespoon into small mounds ontosimmering stew. Cover and cook about 20 minutes more or until a woodentoothpick inserted in a dumpling comes out clean. Serve stew withdumplings.