Laredo Beef Stew with Chili Dumplings
Ingredients
- 2 lb. lean boneless chuck roast
- 1/4 C. sifted flour
- 2 tsp. salt
- 1 tsp. chili power
- 1/2 tsp. ground cumin
- 1/4 tsp. pepper
- 1 lg. onion, chopped (1 C.)
- 1 12-oz. can corn
- 1 12-oz. can red beans, drained
- 1 beef bouillon cube
- Chili Dumplings:
- 1 Tbs. butter
- 1 tsp. chili powder
- 2 C. biscuit mix
- 3/4 C. milk
Directions
Trim and cut beef into cubes. Shake with flour, chili powder, cumin, salt and pepper in a bag to coat well. In a Dutch, oven, brown the beef with hot oil, stir in the onions, stirring often. Drain the liquid from the corn and beans. Add to beef and onions. Add the beef bouillon cube to 4 cups of water and add that to the beef in the pot. Heat to a boil and cover and simmer for 2 hours.
Chili Dumplings
In a small saucepan, heat butter with chili powder until bubbly. In a large mixing bowl, mix biscuit mix and milk. Add chili butter and mix. Drop spoonfuls into stew and cook uncovered for 10 minutes.
