Hearty Vegetable Stew With Carrot Dumplings

Better Homes and Gardens

• Ready In: 1 hr 12 mins
• Serves: 8

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

• Carrot Dumplings

• 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.