Tomato-Vegetable Stew with Cheddar Cheese Dumplings

 

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

• 1 In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and celery; cook, stirring frequently, until tender.
• 2 Stir in remaining stew ingredients. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until beans are tender.
• 3 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.
• 4 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.