Vegetable Stew With Dumplings (Vegetarian)

Recipe by Pinot Grigio
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READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large dutch oven, saute the onion in olive oil over med. heat for approximately 5 mins or until tender.
  • Add garlic and saute just until fragrant (approx. 1 min) - be careful not to burn.
  • Add flour and stir unil mixed.
  • Add apple cider or sherry vinegar, light brown sugar, and dijon mustard.
  • Stir until combined.
  • Slowly stir in broth.
  • Add cinnamon, chopped carrots, and chopped potatoes.
  • Bring to a boil, reduce the heat, and simmer until thickened and vegetables are tender (approx. 45 mins).
  • Add frozen peas and frozen corn and cook an additional 10 mins or until cooked through.
  • Taste and season with salt and pepper if desired. (Can be served at this point if not using the dumplings).
  • If making the Dumplings -
  • Combine Bisquick and skim milk (and fresh herbs if desired) in mixing bowl and stir until combined and soft dough forms.
  • Drop by rounded teaspoons into hot stew.
  • Cover and cook until done (approx. 10 mins).
  • You may need to turn your dumplings in order to cook evenly about 1/2 way through - especially if they are large.
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