Beef Stew with Cornmeal Dumplings

Beef Stew with Cornmeal Dumplings

2 pounds beef stew meat (I used 1 pound, it was still good)
1 tbsp cooking oil
1 28-oz can diced tomatoes, undrained
1 cup beef broth
1/4 cup coarse-grain Dijon-style mustard
1 tsp dried thyme, crushed
1 tsp bottled minced garlic (I used one clove of the regular)
1/2 tsp salt
1/2 tsp dried oregano, crushed
1/2 tsp ground black pepper
1 20-ounce package refrigerated diced potatoes with onion or 4 cups diced peeled potatoes
1 cup peeled baby carrots
1 9-ounce package frozen cut green beans
Cornmeal Dumplings

1. In a 4-quart Dutch oven, brown beef, half at a time, in hot oil over medium heat. Return all meat to the pan. Add tomatoes, broth, mustard, thyme, garlic, salt, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 hour.

2. 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.

3. Drop Cornmeal Dumplings batter from a tablespoon into mounds on simmering stew. Cover and cook (DO NOT PEEK) for 20 minutes more or until a wooden toothpick inserted in a dumpling comes out clean. Serve stew with dumplings.

Cornmeal Dumplings
In a medium bowl, stir together one 8.5 ounce package corn muffin mix, 1/2 cup shredded cheddar cheese, and 1/4 cup sliced green onions. Stir in one slightly beaten egg and 1/4 cup sour cream just until moistened. Batter will be thick.