Hearty Vegetable Stew With Carrot Dumplings |
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Prep Time: 60 Minutes Cook Time: 12 Minutes |
Ready In: 72 Minutes Servings: 8 |
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Better Homes and Gardens Ingredients:
2 tablespoons vegetable oil |
4 medium carrots, cut into 1/4-inch slices |
1 1/2 cups chopped onions |
3 stalks celery, cut into 1/4-inch slices |
4 medium potatoes, peeled if desired and cut into 1/4-inch slices |
2 2/3 cups coarsely chopped tomatoes |
3 vegetable bouillon cubes |
2 garlic cloves, minced |
1/4 cup all-purpose flour |
1 cup coarsely chopped cabbage |
1 cup frozen peas |
2 cups shredded cheddar cheese |
2 1/4 cups biscuit mix |
1 cup finely shredded carrot |
1 tablespoon snipped fresh parsley |
Directions:
1. In a Dutch oven, heat oil over medium heat.
2. Add carrots, onion, and celery.
3. Cover; cook about 5 minutes or until tender, stirring occasionally.
4. Stir in 3 cups water, the potatoes, tomatoes, bouillon, garlic, and 1/2 teaspoon black pepper.
5. Bring to boiling; decrease heat.
6. Cover and simmer 15 minutes or until potatoes are almost tender.
7. In a screw-top jar, combine 1/2 cup cold water and the flour.
8. Cover; shake until well mixed.
9. Stir flour mixture into the vegetable mixture.
10. Cook and stir until thickened and bubbly.
11. Dumplings-in a large bowl, stir together the biscuit mix, shredded carrot, and parsley.
12. Add 1 cup water; stir with a fork just until combined.
13. Gently stir cabbage and peas into stew; taste and adjust seasoning.
14. Using two spoons, drop dumpling dough into eight mounds onto hot stew.
15. Cover and simmer about 12 minutes more or until a toothpick inserted into a dumpling comes out clean (do not lift cover during cooking).
16. Sprinkle each serving with cheese.
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