How To Make Slow Cooker Vegetable Stew with Cheddar Dumplings
Once the cold season comes around again, our stew recipes will be your sure life-saver! Cook up a hearty stew if you want something warm and flavorful to combat the cold weather. Our comfortingly delicious stew recipes will make sure that you end up with a rich and tasty dish that can win over even the coldest of hearts.
Serves:
Ingredients
- 2 cups of chopped carrots
- 2 cups of chopped potatoes
- 1 cup of chopped celery
- 1 cup of chopped onions
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of frozen peas
- For the dumplings:
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of shredded cheddar cheese
- 1/2 cup of milk
Instructions
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In a slow cooker, combine carrots, potatoes, celery, onions, garlic, vegetable broth, thyme, rosemary, salt, and black pepper. Stir well to combine.
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Cover and cook on low heat for 3 hours.
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In a medium bowl, whisk together flour, baking powder, salt, and black pepper. Stir in cheddar cheese and milk until a sticky dough forms.
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Drop tablespoonfuls of the dumpling dough into the slow cooker. Cover and cook for an additional hour.
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Stir in frozen peas and cook for another 10 minutes, until heated through.
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Serve the vegetable stew with cheddar dumplings hot.
Nutrition
- Calories : 280kcal
- Total Fat : 6g
- Saturated Fat : 3g
- Cholesterol : 15mg
- Sodium : 1097mg
- Total Carbohydrates : 49g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 8g
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