Vegetable Stew with Dumplings

Ingredients:

For the Stew:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 cup green beans, trimmed
• 1/2 cup peas (fresh or frozen)
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste

For the Dumplings:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons butter, chilled and cubed
• 1/2 cup milk
• 2 tablespoons fresh parsley, chopped (optional)

Instructions:

1. Prepare the Stew:

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion, garlic, carrots, and celery until softened (about 5 minutes).
3. Add green beans, tomato paste, thyme, rosemary, and bay leaves. Stir well.
4. Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer for 15 minutes.
5. Add peas and simmer for another 5 minutes. Adjust salt and pepper.

2. Make the Dumplings:

1. In a mixing bowl, combine flour, baking powder, and salt.
2. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Stir in milk and parsley (if using) until a soft dough forms. Do not overmix.

3. Add Dumplings to the Stew:

1. Drop spoonfuls of dumpling dough onto the simmering stew, spacing them apart.
2. Cover the pot and let the dumplings cook for about 10-15 minutes, or until they are puffed and cooked through. Do not lift the lid during cooking.

4. Serve: Remove bay leaves and garnish the stew with extra parsley, if desired. Serve hot.

Enjoy this warm, hearty meal! Let me know if you’d like a variation or additional tips.