Vegetable Stew With Dumplings (Vegetarian) - cooking recipe

Ingredients

For Stew
1 large onion, chopped
4 garlic cloves, minced
3 tablespoons olive oil
3 tablespoons flour
2 tablespoons vinegar (apple cider or sherry)
1 tablespoon light brown sugar
2 tablespoons Dijon mustard
3 cups vegetable broth (homemade is preferred)
1/2 teaspoon ground cinnamon
2 large carrots, chopped
4 medium red potatoes, chopped (unpeeled)
1 cup frozen sweet peas
1 cup frozen sweet corn
salt and pepper (to taste)
For Dumplings
2/3 cup Bisquick (I use Heart Smart)
3 tablespoons skim milk
rosemary (optional) or fresh herb, of choice (optional)

Preparation

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.