4 celery ribs, cut into chunks
8 medium-size carrots, cut into chunks
1 cup chopped onion
1/4 cup butter
1/4 cup olive oil
2 cans (10.5-oz) beef consomme
4 2/3 cups water, divided
1 1/2 tsp salt
1/4 tsp black pepper
3 cups cubed or shredded cooked turkey (may substitute chicken)
2 cups frozen cut green beans
1/2 cup white whole-wheat flour
2 tsp Worcestershire sauce
In a Dutch oven, heat butter and olive oil; saute carrots, celery and onion approximately 10 minutes to crisp tender. Add 4 cups of the water, consomme, salt and pepper. Cover pan and cook over low heat until the vegetables are tender. Add the turkey and green beans; cook another 5 minutes.
In a bowl, combine the flour, Worcestershire sauce, and the 2/3 cup water; stir or whisk until smooth; stir into the stew. Bring stew to a boil and reduce the heat, replace cover and simmer 5 minutes.
Dumplings (if using):
1 1/2 cups white whole-wheat flour
2 tsp baking powder
3/4 tsp salt
2 tbsp minced parsley
1/8 tsp poultry seasoning
3/4 cup fat-free milk
In a bowl, combine flour, baking powder and salt; stir in the parsley and poultry seasoning.
In a separate small bowl, combine the milk and egg; stir into the flour mixture just until moistened. Drop by
tablespoonfuls onto the simmering stew. Cover and simmer 10 minutes. Remove lid and continue to simmer another 10 minutes.
Yield: 12 servings.
Note: File Photo