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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,

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Vegetable Stew With Cornmeal Dumplings

Vegetable Stew With Cornmeal Dumplings

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

Ingredients

  1. 3 cups peeled butternut or acorn squash cut into 1/2-inch cubes
  2. 2 cups sliced fresh mushrooms
  3. 2 14-1/2-ounce cans diced tomatoes, undrained
  4. 1 15-ounce can Great Northern beans, rinsed and drained
  5. 1 cup water
  6. 4 cloves garlic, minced
  7. 1 teaspoon dried Italian seasoning, crushed
  8. 1/4 teaspoon ground black pepper
  9. 1/2 cup all-purpose flour
  10. 1/3 cup cornmeal
  11. 2 tablespoons grated Parmesan cheese
  12. 1 tablespoon snipped fresh parsley
  13. 1 teaspoon baking powder
  14. 1/4 teaspoon salt
  15. 1 egg
  16. 2 tablespoons milk
  17. 2 tablespoons cooking oil
  18. 1 9-ounce package frozen Italian green beans or frozen cut green beans
  19. 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,

Join The Conversation
Soniabonya Soniabonya 8 years
Mmmm. this sounds delicious! Definetly going to have to make it for the family. But I'll wait until the weekend so I can got most of the ingredients at the farmers market.
DeviousMuse DeviousMuse 8 years
Mmm... I think this might be dinner on Wednesday night! Or maybe I'll make it for myself tomorrow and re-heat for the bf on Weds... ;)
aimeeb aimeeb 8 years
yum!!
marie-lee marie-lee 8 years
Sounds delicious...I am not a vego but this sounds great. Who doesn't love dumplings?!
cloroxcowgirl cloroxcowgirl 8 years
That sounds fabulous! Thanks for posting a vegetarian recipe - and with dumplings!
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