Hearty Vegetable Stew With Carrot Dumplings

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READY IN: 1hr 12mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a Dutch oven, heat oil over medium heat.
  • Add carrots, onion, and celery.
  • Cover; cook about 5 minutes or until tender, stirring occasionally.
  • Stir in 3 cups water, the potatoes, tomatoes, bouillon, garlic, and 1/2 teaspoon black pepper.
  • Bring to boiling; decrease heat.
  • Cover and simmer 15 minutes or until potatoes are almost tender.
  • In a screw-top jar, combine 1/2 cup cold water and the flour.
  • Cover; shake until well mixed.
  • Stir flour mixture into the vegetable mixture.
  • Cook and stir until thickened and bubbly.
  • Dumplings--in a large bowl, stir together the biscuit mix, shredded carrot, and parsley.
  • Add 1 cup water; stir with a fork just until combined.
  • Gently stir cabbage and peas into stew; taste and adjust seasoning.
  • Using two spoons, drop dumpling dough into eight mounds onto hot stew.
  • Cover and simmer about 12 minutes more or until a toothpick inserted into a dumpling comes out clean (do not lift cover during cooking).
  • Sprinkle each serving with cheese.
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