Cheese tops this version of a hearty classic.

The steam will rise and a delightful aroma will greet your family as they gather around a table set with bowls of this hearty, cheese-topped vegetable stew. It's just what you need to fill the hunger gap left from the day's bustling activity. Follow it up with a helping of homemade caramel-pecan ice cream -- yum!

Your Menu: Serves 8

Vegetable Stew with Dumplings
Caramel-Pecan Ice Cream

Test Kitchen Tips:

For best results with dumplings, make sure the stew is hot when the dumplings go on so they cook on the bottom as well as the top.

Make Pecan Clusters for ice cream up to 1 week ahead. Store, covered, in a storage container in a cool dry place.

Shopping List for: Vegetable Stew

• 1 pound carrots
• 3 medium onions
• 1 bunch celery
• 4 medium potatoes
• 4 medium tomatoes
• 1 package vegetable bouillon cubes
• 1 bulb fresh garlic
• 1 package biscuit mix
• 1 bunch parsley
• 1 head cabbage
• 1, 10-ounce package frozen peas
• 1, 8-ounce package cheddar cheese

Pantry Items:

• Cooking oil
• Ground black pepper
• All-purpose flour

Shopping List for: Caramel Pecan Ice Cream

• 1 pound butter
• 1 bag pecan pieces
• 1 pint half-and-half
• 1, 12.25-ounce jar caramel ice cream topping
• 2, 8-ounce cartons whipping cream

Pantry Items:

• Granulated sugar
• Brown sugar
• Vanilla

Equipment Needed:

For Stew:

• Cutting board and knife
• Measuring cups and spoons
• 4-quart Dutch oven with lid
• Wooden spoon
• Screw-top jar
• Medium mixing bowl
• Fork
• Tablespoon
• Rubber spatula
• Wooden toothpick
• Cheese shredder

For Ice Cream:

• Medium skillet
• Wooden spoon
• Cookie sheet or foil
• Measuring cups and spoons
• Large mixing bowl
• 4- or 5-quart ice cream freezer

Missing an item in our equipment list?

Still Hungry?

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