Dilly Stew with added dumplings

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If you are making the dumplings you need a tight fitting lid.

Dilly Stew

Coconut oil --        1 Tablespoon (optional)

Mushrooms--        8 ounces fresh sliced

Onion         ----       1 medium , sliced

salt             --           1/2 tsp or to taste

garlic         --            3 cloves sliced

Vegetable broth  -39 ounces if no added dumplings (I like My Essentials at Food Lion) or ADD 2-3 CUPS MORE if  having dumplings

Celery                      2 stalks sliced

Small honey gold   1 and 1/2 pound or a bit more of honey gold potatoes/ these are really small ones/ slice in half

    Potatoes

Carrots                   1 cup or a bit more/ sliced (1/2 moon style is nice)

Dill (fresh)              2 tab fresh 

Sweet Paprika       1/2 teaspoon

Black Pepper         several pinches or grinds

Northern Beans     1 can drained and rinsed (or you could use navy beans)

flour or cornstarch or instant potato to thicken

Dumplings:

1 and 1/2 cups flour                                                                  

2 teaspoons baking powder

1/2 teaspoon salt                                                              

1 tablespoon dried rosemary, finely chopped                          

3/4 cup unsweetened almond milk                                       
 2 Tab Olive oil   

For GLUTEN FREE DUMPLINGS

1 and 1/2 cups GF Bisquick Mix
1 Tab crushed dry rosemary
2/3 cup unsweetened plain almond milk
2 tab oil
1 egg (can use a sub if you are vegan)
                                                                 

Directions:

Prepare the stew

Using oil or a bit of water saute onions and mushrooms for 5-7 minutes until tender .  Add the garlic and celery and cook another 3 minutes.  Add the potatoes and carrots and all of the soup ingredients EXCEPT for the beans.  If using Instant Potatoes to thicken add some during this cooking time Cook covered for 30 minutes or  until the vegetables are tender. Thicken with more instant potatoes OR you can mix some  roux using 1/4 cup flour and a bit of broth or oil and then add it to thicken, cooking for a few minutes more until thickened.(If using cornstarch try using about 1/2 the amount ).  Once thickened add the beans.

Dumplings:

Sift the flour, baking powder and salt together in a large bowl.  Mix in the rosemary.  Make a well in the center and add the milk and olive oil.  Use a wooden spoon to mix together until a wet dough forms.

NOTE-if doing GF sub GF Bisquick for the flour, powder and salt. Use the amounts above where it says Gluten free ones.

Once stew is ready , after mixing in the beans,  plop spoonfuls of dough on stew.  Make about 14 dumplings. Cover the pot TIGHTLY and cook for about 14 minutes.  The dumplings should be nice and firm.  Use your ladle to dunk them into the stew to coat them when they are done.

Ladel the stew into bowls and top with the dumplings---you can garnish with seasonings (ie dill)

Idea adapted from Isa does it  cookbook.