Hearty Vegetable Stew With Carrot Dumplings

• vegetable oil↗2 tablespoons
• medium carrots, cut into 1/4-inch slices↗4
• chopped onions1 1⁄2 cups
• stalks celery, cut into 1/4-inch slices↗3
• medium potatoes, peeled if desired and cut into 1/4-inch slices↗4
• coarsely chopped tomatoes2 2⁄3 cups
• vegetable bouillon cubes↗3
• garlic cloves, minced↗2
• all-purpose flour↗1⁄4 cup
• coarsely chopped cabbage1 cup
• frozen peas↗1 cup
• shredded cheddar cheese↗2 cups
• Carrot Dumplings
• biscuit mix2 1⁄4 cups
• finely shredded carrot1 cup
• tablespoon snipped fresh parsley1

Step-by-step instructions

1. 1

   In a Dutch oven, heat oil over medium heat.

2. 2

   Add carrots, onion, and celery.

3. 3

   Cover; cook about 5 minutes or until tender, stirring occasionally.

4. 4

   Stir in 3 cups water, the potatoes, tomatoes, bouillon, garlic, and 1/2 teaspoon black pepper.

5. 5

   Bring to boiling; decrease heat.

6. 6

   Cover and simmer 15 minutes or until potatoes are almost tender.

7. 7

   In a screw-top jar, combine 1/2 cup cold water and the flour.

8. 8

   Cover; shake until well mixed.

9. 9

   Stir flour mixture into the vegetable mixture.

10. 10

    Cook and stir until thickened and bubbly.

11. 11

    Dumplings--in a large bowl, stir together the biscuit mix, shredded carrot, and parsley.

12. 12

    Add 1 cup water; stir with a fork just until combined.

13. 13

    Gently stir cabbage and peas into stew; taste and adjust seasoning.

14. 14

    Using two spoons, drop dumpling dough into eight mounds onto hot stew.

15. 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. 16

    Sprinkle each serving with cheese.