Hearty Vegetable Stew With Carrot Dumplings

• 2 tablespoons vegetable oil
• 4 medium carrots, cut into 1/4-inch slices
• 1 1/2 cups chopped onions
• 3 stalks celery, cut into 1/4-inch slices
• 4 medium potatoes, peeled if desired and cut into 1/4-inch slices
• 2 2/3 cups coarsely chopped tomatoes
• 3 vegetable bouillon cubes
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 cup coarsely chopped cabbage
• 1 cup frozen peas
• 2 cups shredded cheddar cheese
• Carrot Dumplings
• 2 1/4 cups biscuit mix
• 1 cup finely shredded carrot
• 1 tablespoon snipped fresh parsley

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.

vegetable oil, carrots, onions, stalks celery, potatoes, tomatoes, vegetable bouillon cubes, garlic, flour, cabbage, frozen peas, cheddar cheese, carrot, biscuit mix, carrot, parsley

Taken from www.food.com/recipe/hearty-vegetable-stew-with-carrot-dumplings-491844 (may not work)