Tomato-Vegetable Stew with Cheddar Cheese Dumplings

Craving comfort food? Here's a delicious meatless option you can have on your dinner table in an hour. MORE+ LESS-

By Betty Crocker Kitchens

May 9, 2010

Stew

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)

cups frozen Italian green beans

can (28 oz) Muir Glen™ organic diced tomatoes, undrained

1 3/4

cups Progresso™ chicken broth (from 32-oz carton)

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

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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.

Resist the urge to stir too much! Dumplings require very little mixing when the milk is added to the dry ingredients. If the dough is overmixed, the dumplings can become heavy and tough, so mix just until the dry ingredients are moistened.
For a great go-along with this meatless meal, add sunflower nuts and matchstick-cut carrots to your favorite salad greens and toss with ranch dressing.
For the final touch, pass around bowls of extra shredded Cheddar cheese to serve with this yummy stew.