Tomato-Vegetable Stew with Cheddar Cheese Dumplings

Ingredients

• 2 tablespoons vegetable oil 
• 3.5 cups onion coarsely chopped (2 to 3 large)
• 0.8 cup celery coarsely chopped (1 to 2 medium stalks)
• 2 cups green beans frozen italian
• 28 oz canned tomatoes diced organic undrained canned
• 1.8 cups chicken broth (from 32-oz carton)
• 1 teaspoon basil dried
• 0.3 teaspoon pepper 
• 1.5 cups self raising flour 
• 0.5 teaspoon ground mustard 
• 0.3 cup shortening 
• 2 oz sharp cheddar cheese shredded
• 0.7 cup milk 

Equipment

• bowl
• blender
• dutch oven

Directions

1. In 4- to 5-quart Dutch oven, heat oil over medium-high heat.
2. Add onions and celery; cook, stirring frequently, until tender.
3. Stir in remaining stew ingredients.
4. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until beans are tender.
5. 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.
6. Add milk; stir just until dry ingredients are moistened.
7. 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.