Fall Veggie Stew

READY IN: 55mins
Recipe by Debbwl

For a one dish meal make Herb Dumplings and add to top of stew during the last twenty minutes of cooking.

Top Review by Roxygirl in Colorado

Just what I've been looking for! My cook time was under 10 min as I used a pressure cooker, so I will be making this often. I used pre-cut butternut squash, which was SO much easier. It was a bit bland tasting so I added a couple splashes of Chipotle Tabasco, and that made it just right. Thanks Debbwl-
Roxygirl

Ingredients Nutrition

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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