Beef and Veggie Stew with Dumplings

2 pounds cubed beef stew meat

salt and ground black pepper to taste

½ cup margarine

2 (10.75 ounce) cans condensed tomato soup

1 (14 ounce) can whole kernel corn, undrained

1 (15 ounce) can peas, undrained

1 (15 ounce) can green beans, drained

1 (13.5 ounce) can spinach, undrained

4 cubes beef bouillon

4 cups water

1 pinch garlic powder, or to taste

1 pinch garlic and herb seasoning blend (such as Mrs. Dash®), or to taste

1 (16.3 ounce) can refrigerated biscuits (such as Pillsbury Grands®)

Season the beef with salt and black pepper; heat the margarine in a skillet over low heat, and cook the beef, stirring occasionally, until the meat is browned and tender, about 45 minutes.

While the beef is cooking, place the tomato soup, corn, peas, beans, spinach, beef bouillon cubes, water, garlic powder, and garlic herb seasoning in a large, heavy saucepan, and bring to a boil over medium heat. Reduce heat to a simmer, then add the stew beef. Simmer to blend the flavors, about 30 minutes.

Cut each biscuit into quarters, flatten slightly, and gently stir the dumplings into the stew. Simmer uncovered for 10 minutes, then cover the stew and simmer 10 more minutes.