Hearty Vegetable Stew With Carrot Dumplings

Total Time: 1 hr 12 mins Preparation Time: 1 hr Cook Time: 12 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.