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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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For a one dish meal make Herb Dumplings and add to top of stew during the last twenty minutes of cooking. Ingredients:
1 cup onion, coarsely chopped |
1 large red bell pepper, sliced |
1 celery rib, sliced |
1 tablespoon oil |
3 2/3 cups vegetable stock |
1/3 cup all-purpose flour |
3 medium potatoes, unpeeled thin skined, cut into 1 inch pieces |
2 cups winter squash, cubed, about 1 inch (butternut, acorn, any type winter squash will work) |
1 medium zucchini, sliced |
4 ounces mushrooms, halved |
3/4 cup frozen peas |
1 teaspoon dried basil |
1/2 teaspoon oregano |
1/2 teaspoon dried thyme |
salt |
pepper |
Directions:
1. Saute onion, bell pepper, and celery in oil in large saucepan untill onion is tender, about 5 minutes. Stir in 3 cups stock; heat to boiling. Mix remaining 2/3 cup stock and flour; stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute.
2. Stir potatoes, squash, zucchini, mushrooms, peas, and herbs into stew. Simmer, covered, until vegetables are tender, 10 to 15 minutes. Season to taste with salt and pepper.
3. RECOMED: Topping with Herb Dumplings.
4. Spoon dumpling mixture on top of stew in 6 large spoonfuls; cook over low heat, uncovered, 10 minutes. Cook, covered, 10 minutes longer or until dumplings are tender and pass the toothpick test.
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