Tomato Vegetable Stew With Cheddar Cheese Dumplings Recipes

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TOMATO-VEGETABLE STEW WITH CHEDDAR CHEESE DUMPLINGS



Tomato-Vegetable Stew with Cheddar Cheese Dumplings image

Craving comfort food? Here's a delicious vegetable-rich option you can have on your dinner table in an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 13

2 tablespoons vegetable oil
3 1/2 cups coarsely chopped onions (2 to 3 large)
3/4 cup coarsely chopped celery (1 to 2 medium stalks)
2 cups frozen Italian green beans
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried basil leaves
1/4 teaspoon pepper
1 1/2 cups Gold Medal™ self-rising flour
1/2 teaspoon ground mustard
1/4 cup shortening
1/2 cup shredded sharp Cheddar cheese (2 oz)
2/3 cup milk

Steps:

  • In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and celery; cook, stirring frequently, until tender.
  • Stir in remaining stew ingredients. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until beans are tender.
  • Meanwhile, in medium bowl, stir together flour and mustard. With pastry blender or fork, cut in shortening until mixture looks like coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.
  • Drop dough by rounded tablespoonfuls onto simmering stew. Cover; cook over medium-low heat 20 to 25 minutes or until dumplings are firm when pressed.

Nutrition Facts : Calories 370, Carbohydrate 42 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 5 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 10 g, TransFat 1 1/2 g

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