Hearty Vegetable Stew With Carrot Dumplings - cooking recipe

Ingredients

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
Carrot Dumplings
2 1/4 cups biscuit mix
1 cup finely shredded carrot
1 tablespoon snipped fresh parsley

Preparation

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.