Dijon Beef Stew With Dill Dumplings

Contributed By: Patricia

Ingredients:

1  can (14.5 ounces) beef broth
1/4  cup all-purpose flour
1/4  cup (1/2 stick) butter
2   onions, halved, thinly sliced
1-1/2  pounds bottom round London broil, cut into 1/4-inch-thick slices
1  package (10 ounces) frozen cut green beans
1/2  cup water
5  tablespoons Dijon mustard
1/2  teaspoon salt
1/8  teaspoon black pepper
1-1/2  cups buttermilk baking mix
1  tablespoon chopped fresh dill OR: 1 teaspoon dried dillweed
1/2  cup milk

Method:

1. Stir together 1/2 cup beef broth and flour in small cup until smooth.

2. Melt butter in 6-quart large, deep pot over medium-high heat. Add
onions; saute 5 minutes. Add beef, green beans, remaining beef broth,
the water, mustard, salt and pepper. Simmer, covered, 5 minutes.

3. For dumplings, combine buttermilk baking mix and dill in bowl; stir
in milk just until moistened.

4. Stir flour mixture, then stir into stew; cook until thickened, 1
minute.

5. Drop about 9 dumplings, about 1 tablespoon each, on top of simmering
stew. Cook, uncovered, 10 minutes. Then cover and cook 10 minutes. Makes
6 servings.


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