Beef Stew with Herbed Potato Dumplings

Ingredients

• 7 tablespoon pillsbury best® all purpose flour divided
• 6 servings dumplings 
• 1  bay leaf 
• 1.5 pounds beef stew meat cut into 1-inch cubes
• 2 large eggs 
• 1 tablespoon parsley fresh minced
• 1 teaspoon garlic minced
• 0.3 teaspoon garlic salt 
• 1 tablespoon green onion minced
• 0.5 cup buttermilk complete pancake & waffle mix hungry jack® Just Add Water
• 1 cup potato flakes instant mashed hungry jack®
• 28 oz reduced sodium beef broth divided canned
• 16 oz vegetables frozen for stew
• 0.5 teaspoon lawry's seasoned salt 
• 6 servings stew 
• 2 tablespoons vegetable oil pure crisco®
• 0.5 cup water 

Equipment

• bowl
• whisk
• ziploc bags
• dutch oven

Directions

1. COMBINE 3 tablespoons flour and seasoned salt in large resealable plastic bag.
2. Add beef cubes. Seal and toss to coat.
3. HEAT oil in 6-quart Dutch oven on medium-high heat.
4. Add beef cubes and cook until well browned on all sides.
5. Add 2 1/2 cups beef broth, garlic and bay leaf. Bring to a boil over high heat. Cover; reduce heat to low and simmer 1 hour.
6. STIR in frozen vegetables. Bring to a boil over high heat. Cover; reduce heat and simmer 20 minutes.
7. Remove bay leaf.
8. Whisk together remaining beef broth and remaining flour in small bowl.
9. Add to stew, stirring until gravy thickens.
10. To prepare dumpling batter: WHISK eggs and water in medium bowl. Stir in potato flakes until moistened.
11. Add pancake mix, green onion, parsley and garlic salt; mix well.
12. DROP batter by tablespoonfuls onto simmering stew. Cover and simmer over low heat 13 to 16 minutes or until dumplings are cooked through.