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Vegetable Stew with Dumplings
Cook: 12 mins
Ingredients
- 4 medium carrots, cut into 1/4-inch-thick slices (2 cups)
- 3 medium onions, chopped (1-1/2 cups)
- 3 stalks celery, cut into 1/4-inch-thick slices
- 2 tablespoons cooking oil
- 3 cups water
- 4 medium potatoes, peeled (optional) and cut into 1/4-inch-thick slices (about 4 cups)
- 4 medium tomatoes, coarsely chopped (about 2-2/3 cups)
- 3 vegetable bouillon cubes
- 2 cloves garlic, minced
- 1/2 teaspoon pepper
- 1/4 cup all-purpose flour
- 1/2 cup cold water
- 1 recipe Carrot Dumplings (see recipe below)
- 1 cup coarsely chopped cabbage
- 1 cup frozen peas
- 2 cups shredded cheddar cheese (8 ounces)
Directions
1. In a Dutch oven or kettle, cook sliced carrots, onions, and celery, covered, in oil about 5 minutes or until tender, stirring occasionally. Stir in the 3 cups water, the potatoes, tomatoes, vegetable bouillon cubes, garlic, and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until potatoes are almost tender.
2. In a screw-top jar, combine flour and the 1/2 cup cold water; cover and shake until well combined. Stir into vegetable mixture. Cook and stir until thickened and bubbly. Cover and keep hot.
3. Prepare Carrot Dumplings (see recipe below).
4. Gently stir cabbage and peas into vegetable stew. Drop dumplings from a tablespoon into 8 large mounds on top of hot stew. Cover and simmer for about 12 minutes or until a toothpick inserted into dumplings comes out clean.
5. To serve, sprinkle each serving with cheese. Makes 8 servings.
Ingredients
- cups packaged biscuit mix
- cup finely shredded carrots
- tablespoon snipped fresh parsley
- cup water
Directions
In a large bowl stir together biscuit mix, carrot, and parsley. Add water; stir with a fork just until combined.
