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Slow Cooker Recipe For Vegetable Stew With Cornmeal Dumplings

Sunday Slow Cooker: Vegetable Stew With Dumplings


Hand me any soup with dumplings, and I'll devour it; I simply love them that much. Not quite bread, not quite noodle, dumplings are the perfect chewy bite of comfort — especially when served with a myriad of different vegetables.

Aside from the slow cooker doing all the work, and the delectable dumpling aspect, the beauty of this dish is its versatility: substitute zucchini for green beans, or fresh, in-season morels for cremini mushrooms. To make a variation that you love in your slow cooker, read more.

Vegetable Stew With Cornmeal Dumplings

Vegetable Stew With Cornmeal Dumplings

Better Homes and Gardens Slow Cooker Recipe For Vegetable Stew With Cornmeal Dumplings

Ingredients

3 cups peeled butternut or acorn squash cut into 1/2-inch cubes
2 cups sliced fresh mushrooms
2 14-1/2-ounce cans diced tomatoes, undrained
1 15-ounce can Great Northern beans, rinsed and drained
1 cup water
4 cloves garlic, minced
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
1/3 cup cornmeal
2 tablespoons grated Parmesan cheese
1 tablespoon snipped fresh parsley
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoons milk
2 tablespoons cooking oil
1 9-ounce package frozen Italian green beans or frozen cut green beans
Paprika

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.)

Serves 6.

Nutritional Information Per Serving: Calories 288, Total Fat 7g, Saturated Fat 2g, Cholesterol 37mg, Sodium 442mg, Carbohydrate 45g, Fiber 7g, Protein 12g,

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