Classic comfort food to me is belly-warming, and it feels like a hug with every bite. This stew was that. I adapted a recipe I saw on Real Food Real Deals, and added more vegetables and made the dumplings more flavorful. Did I mention the left overs were even better the next day? Yum!
Vegetable Stew & Dumplings
- 8 cups broth
- 1 pound carrots, peeled and cut into matchsticks
- 1 large sweet onion, peeled and chopped
- 1 large crisp apple, peeled, seeded and chopped
- 2 Tbsp garlic, minced
- 1 Tbsp olive oil
- ¼ tsp black pepper
- 2 cups all-purpose flour
- ½ cup Parmesan cheese (shaker can type, do NOT use fresh grated)
- 1 Tbsp baking powder
- 1 Tbsp Italian seasoning blend
- ½ tsp fine sea salt
- 1 cup milk
- 3 Tbsp unsalted butter
Add the broth through black pepper to a large stockpot, bring to a boil and reduce heat to medium. Taste for salt, if needed.
Meanwhile, in a small saucepan, heat the milk and butter till melted, over medium-low. Take off heat.
Whisk flour through sea salt together, add in milk and stir to combine, it will be thick.
Using your fingers, rip off bite size chunks and drop quickly into simmering stew, until dough has been used up. Let simmer uncovered, over medium-low, for 10 minutes.
To make the stew more filling, add in a can of drained chickpeas, or for a classic chicken & dumplings, a 10 to 13 ounce can chicken breast, broth and all, in the first step.