Ingredients:

  • 2 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 stalks celery, sliced into half-moons
  • 3 large Yukon Gold potatoes, cubed into 1-inch pieces
  • 3 medium carrots, sliced into thick rounds
  • 2 medium parsnips, sliced into thick rounds
  • 1 cup frozen peas, thawed
  • 1 cup frozen corn
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 6 cups low-sodium vegetable broth
  • 1/2 cup dry white wine
  • salt to taste
  • black pepper to taste
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup whole milk
  • 3 tbsp melted butter

Instructions:

  1. Heat the butter or oil in the Dutch oven over medium heat. Add the diced onion and celery, sautéing for 5–7 minutes until the onions are translucent and fragrant.
  2. Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red.
  3. Add the potatoes, carrots, and parsnips. Stir well to coat the vegetables in the aromatic paste.
  4. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
  5. Add the vegetable broth, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes, or until the potatoes are tender.
  6. Stir in the frozen peas and corn.
  7. Whisk together the flour, baking powder, salt, milk, and melted butter until a soft dough forms.
  8. Drop rounded tablespoons of dough onto the simmering surface of the stew. Cover tightly with the lid and steam for 12–15 minutes without lifting the lid.