Vegetable Stew with Cornmeal Dumplings
Recipe from Better Homes and Gardens

The hint of Parmesan cheese in the cornmeal dumplings makes them a fine match for this Italian-seasoned stew recipe.


Vegetable Stew with Cornmeal Dumplings

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Ingredients
  • 3 cups
    peeled butternut or acorn squash cut into 1/2-inch cubes
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  • 2 cups
    sliced fresh mushrooms
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  • 2 14-1/2-ounce cans
    diced tomatoes, undrained
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  • 1 15-ounce can
    Great Northern beans, rinsed and drained
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  • 1 cup
    water
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  • 4 cloves
    garlic, minced
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  • 1 teaspoon
    dried Italian seasoning, crushed
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  • 1/4 teaspoon
    ground black pepper
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  • 1/2 cup
    all-purpose flour
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  • 1/3 cup
    cornmeal
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  • 2 tablespoons
    grated Parmesan cheese
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  • 1 tablespoon
    snipped fresh parsley
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  • 1 teaspoon
    baking powder
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  • 1/4 teaspoon
    salt
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  • 1 
    egg
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  • 2 tablespoons
    milk
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  • 2 tablespoons
    cooking oil
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  • 1 9-ounce package
    frozen Italian green beans or frozen cut green beans
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  •  
    Paprika
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Directions
1.
In a 3-1/2- or 4-quart slow cooker, combine squash, mushrooms, undrained tomatoes, Great Northern beans, the water, garlic, Italian seasoning, and pepper.
2.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3.
For dumplings: In a medium bowl, stir together flour, cornmeal, Parmesan cheese, parsley, baking powder, and salt. In a small bowl, whisk together egg, milk, and oil. Add to the flour mixture; stir with a fork just until combined.
4.
If using low-heat setting, turn to high-heat setting. Stir frozen green beans into stew. Drop the dumpling dough into six mounds on top of the stew. Sprinkle with paprika. Cover and cook for 50 minutes more. (Do not lift lid while dumplings are cooking.) Makes 6 servings.
Nutrition information
Per serving: Calories 288, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 37 mg, Sodium 442 mg, Carbohydrate 45 g, Fiber 7 g, Protein 12 g. Percent Daily Values are based on a 2,000 calorie diet.
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