Best Vegetable Stew With Herby Dumplings Recipes

WINTER VEGETABLE STEW WITH HERB DUMPLINGS

Winter Vegetable Stew With Herb Dumplings image

I adapted this recipe from a Betty Crocker Recipe. The additions of Garlic and extra vegetables make it even better than the original! To make this recipe Vegan, you can substitute the Skim Milk for Soy Milk! Enjoy! :-)

Provided by GlamAtomic

Categories Stew

Time 35m

Yield 1 Stew, 4 serving(s)

Number Of Ingredients 16

Ingredients

1 onion, chopped
2 tablespoons garlic, minced
1 tablespoon olive oil
1/2 cup orzo pasta
32 ounces vegetable broth
2 teaspoons ground mustard
1/2 teaspoon ground black pepper
16 ounces frozen vegetables, thawed (Beans, Carrots, Potatoes)
15 ounces corn kernels, drained
16 ounces beans (Great Northern & Pinto combination if available)
1 cup Bisquick
2/3 cup cornmeal
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
2/3 cup skim milk or 2/3 cup soymilk

Steps:

Cook Onion and Garlic in Olive Oil in Dutch Oven, stirring occasionally until tender.
Stir in Vegetable Broth, Orzo, Ground Mustard, Pepper, Vegetables, Corn and Beans.
Heat until Boiling, stirring occasionally.
In bowl, combine Bisquick, Cornmeal, Garlic Powder, Basil and Oregano.
Stir Milk into dry ingredients until just combined.
Drop dough by tablespoon fulls onto boiling stew.
Reduce heat to low.
Cook uncovered for 10 minutes.
Cook covered for a further 10 minutes.
Serve hot from the stove and enjoy!

Nutrition Facts : Calories 525.5, Fat 11.3, SaturatedFat 2.2, Cholesterol 1.5, Sodium 415.2, Carbohydrate 95.9, Fiber 10.7, Sugar 5.7, Protein 16.5

VEGETABLE STEW WITH HERB DUMPLINGS

Vegetable Stew with Herb Dumplings image

Bisquick Heart Smart® recipe! No need for bread. This hearty stew is loaded with vegetables and, best of all, the herb dumplings cook right on the stew.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 medium onion, chopped (1/2 cup)
1 tablespoon vegetable oil
1/2 cup uncooked orzo or rosamarina pasta
1 carton (32 ounces) Progresso™ chicken broth (4 cups) or vegetable broth
1 teaspoon ground mustard
1 bag (16 ounces) frozen sweet peas, potatoes and carrots, thawed
1 can (15 to 16 ounces) great northern beans, rinsed and drained
1 cup Bisquick Heart Smart® mix
2/3 cup cornmeal
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
2/3 cup fat-free (skim) milk

Steps:

Cook onion in oil in Dutch oven over medium heat, stirring occasionally, until crisp-tender.
Stir in pasta, broth, mustard, vegetables and beans. Heat to boiling, stirring occasionally.
Stir together Bisquick mix, cornmeal, oregano and basil. Stir in milk just until dry ingredients are moistened.
Drop dough by tablespoonfuls onto boiling stew; reduce heat to low. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 40 mg, Fiber 3 g, Protein 22 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 13 g, TransFat 0 g

WINTRY BEEF VEGETABLE STEW WITH FLUFFY HERB DUMPLINGS

Wintry Beef Vegetable Stew With Fluffy Herb Dumplings image

Here's our family favorite recipe for a great hearty and satisfying beef stew, that I make each year throughout the cold weather season. Plentiful with tender chunks of beef and a nice variety of vegetables, and the fluffiest most delicious herb dumplings, ever! Perfect for a cold autumn or winter's day. Serve this stew piping hot with a buttered baguette and a good cider, ale, or wine. Enjoy! Note: As with all good stews, this stew is even better reheated the next day, after flavors have had a chance to meld. Stew leftovers freeze and reheat beautifully, and would make a delicious cottage or shepherd's pie.

Provided by BecR2400

Categories Stew

Time 2h55m

Yield 10-12 serving(s)

Number Of Ingredients 25

Ingredients

2 -3 lbs boneless beef chuck, beef tip roast or 2 -3 lbs beef round steak, trimmed of fat and cut into 1 1/2-inch cubes
1 tablespoon shortening (I use Crisco butter flavor shortening)
5 cups hot water
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
2 large potatoes, scrubbed, unpeeled, and cut into 1 1/2 inch pieces
1 medium turnip, cut into 1/2 inch pieces
1 medium rutabaga, cut into 1/2 inch pieces
6 medium carrots, cut into 1/2 inch pieces
1 medium green bell pepper, cut into 1/2 inch pieces
1 -2 handfuls snipped and trimmed fresh green beans (optional)
3 stalks celery & leaves, cut into 1/4 inch pieces
1 medium onion, chopped
1 teaspoon browning sauce (Kitchen Bouquet)
1 large beef bouillon cube (or 2 small)
2 bay leaves
1 cup cold water
4 tablespoons flour
6 tablespoons shortening (use Crisco butter flavor shortening)
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup minced fresh parsley
1/4 cup snipped fresh herb (you may use chives, thyme, sage or whatever else you prefer,-or- 1 teaspoon dry herbs)
1 1/2 cups milk

Steps:

Cook and stir beef in shortening in heavy 8-10 quart stock pot, until beef is well browned. (Note: If too much liquid builds up to prevent adequate browning, pour off excess liquid into a bowl and reserve. Continue to brown the beef and when well browned, add the reserved liquid back into the pot.).
Add 5 cups hot water, 1/2 teaspoon salt and the black pepper.
Heat to boiling; reduce heat.
Cover and simmer until beef is almost tender, 45 minutes to 1 hour.
Stir in potato, turnip, rutabaga, carrots, green pepper, green beans (if using), celery, onion, bouquet sauce, the bouillon cube and bay leaves.
Cover and simmer until vegetables are tender (but do not overcook), stirring once, about 25 minutes.
Prepare dough (see below) for Dumplings; set aside.
Using a fork, blend together 1 cup cold water and the 4 tablespoons flour in a small mixing bowl; stir gradually into stew.
Heat to boiling, stirring constantly.
Boil and stir 1 minute; reduce heat.
Do ahead tip: After boiling and stirring 1 minute, stew can be covered and refrigerated no longer than 48 hours. To serve, heat to boiling over medium-high heat. Continue as directed.
DUMPLINGS:.
In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs.
Stir in milk.
Drop by heaping tablespoons onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
Cook uncovered 15 minutes.
Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry!
Serve stew piping hot, with a buttered baguette and a glass of cider, ale, or wine. As with all good stews, this stew is even better reheated the next day, after flavors have had a chance to meld. Stew leftovers freeze and reheat beautifully, and would make a delicious cottage or shepherd's pie.