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Hearty Vegetable Stew With Carrot Dumplings

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“Better Homes and Gardens”
1hr 12mins

Ingredients Nutrition


  1. In a Dutch oven, heat oil over medium heat.
  2. Add carrots, onion, and celery.
  3. Cover; cook about 5 minutes or until tender, stirring occasionally.
  4. Stir in 3 cups water, the potatoes, tomatoes, bouillon, garlic, and 1/2 teaspoon black pepper.
  5. Bring to boiling; decrease heat.
  6. Cover and simmer 15 minutes or until potatoes are almost tender.
  7. In a screw-top jar, combine 1/2 cup cold water and the flour.
  8. Cover; shake until well mixed.
  9. Stir flour mixture into the vegetable mixture.
  10. Cook and stir until thickened and bubbly.
  11. Dumplings--in a large bowl, stir together the biscuit mix, shredded carrot, and parsley.
  12. Add 1 cup water; stir with a fork just until combined.
  13. Gently stir cabbage and peas into stew; taste and adjust seasoning.
  14. Using two spoons, drop dumpling dough into eight mounds onto hot stew.
  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. Sprinkle each serving with cheese.

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