Meet my no-fail veggie and dumplings stew. Packed with flavour, affordable and quicker than regular stew.
This veggie and dumpling stew is a simple dish that is totally related to comfort throughout the cold months of the year. It’s a great chance to use a lot of cellared vegetables such as parsnips, carrots and potatoes to create a dish that can feed a group or keep one person sustained for a week if you’re a meal prep kind of person.
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veggie and dumpling stew :
- 2 TBSP EV olive oil
- 1 large onion
- 1.5 C chopped carrots
- 4 cloves garlic
- 2 sweet potatoes
- 3 lg. red potatoes
- 1/2 bag frozen corn
- 1/2 bag frozen French cut green beans
- 6 cups chicken broth (or vegetable if you want a vegan style)
- 1 TBSP each of fresh rosemary, thyme, and sage (plus a few extra tsp to use in dumplings)
- Salt and pepper to your own level
- 2 TBSP Tamari
- 3 TBSP AP flour
- 1 C frozen peas
- 1.5 C flour
- 2 & 1/4 tsp baking powder
- 3/4 tsp salt
- 3/4 C almond milk (unsweetened)
- 3 TBSP EV olive oil
Veggie and Dumpling Stew DIRECTIONS:
On sautéed mode, Sauté onion until beginning to brown.
Add carrots and garlic and sauté 3-4 more minutes.
Add all potatoes, corn, herbs, tamari, and broth to just below fill line.
Set IP to high pressure cook for 5 minutes, then release manually
(While stew is cooking make dumplings)
Whisk 1.5 C broth into the flour and when smooth, add to stew while stirring.
Stir in peas.
Drop large tablespoons of dumplings onto the stew.
Replace cover and leave it venting then on sauté mode, allow about 10 minutes for dumplings to cook ( check that they are cooked through, if not replace cover and set to warm mode and let them finish)
Enjoy your instant pot veggie and dumpling stew.
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