Ingredients
2
tablespoons vegetable oil
3 1/2
cups coarsely chopped onions (2 to 3 large)
3/4
cup coarsely chopped celery (1 to 2 medium stalks)
2
cups frozen Italian green beans
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1
teaspoon dried basil leaves
1/4
teaspoon pepper
1 1/2
cups Gold Medal™ self-rising flour
1/2
teaspoon ground mustard
1/4
cup shortening
1/2
cup shredded sharp Cheddar cheese (2 oz)
2/3
cup milk
Preparation
In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and celery; cook, stirring frequently, until tender.
Stir in remaining stew ingredients. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until beans are tender.
Meanwhile, in medium bowl, stir together flour and mustard. With pastry blender or fork, cut in shortening until mixture looks like coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.
Drop dough by rounded tablespoonfuls onto simmering stew. Cover; cook over medium-low heat 20 to 25 minutes or until dumplings are firm when pressed.
