Hearty Vegetable Stew With Carrot Dumplings Recipes

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HEARTY VEGETABLE STEW WITH CARROT DUMPLINGS



Hearty Vegetable Stew With Carrot Dumplings image

Make and share this Hearty Vegetable Stew With Carrot Dumplings recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 1h12m

Yield 8 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 454.9, Fat 18.8, SaturatedFat 7.9, Cholesterol 30.4, Sodium 614.6, Carbohydrate 57.8, Fiber 7, Sugar 11.6, Protein 14.9

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