Apricot Cobbler Stew

Ingredients

Olive oil

2 tablespoons

Onion

1 large, diced

Carrots

2 medium, sliced

Celery

2 stalks, sliced

Garlic

2 cloves, minced

Apricots

4 cups, halved and pitted

Vegetable broth

4 cups

Tomato paste

3 tablespoons

Dried thyme

1 teaspoon

Salt

1 teaspoon, divided

Black pepper

1/2 teaspoon

All-purpose flour

1 1/2 cups

Baking powder

1 tablespoon

Unsalted butter

1/2 cup, cold and cubed

Milk

3/4 cup

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, sliced carrots, sliced celery, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
3. Stir in the halved apricots, vegetable broth, tomato paste, thyme, 1/2 teaspoon salt, and black pepper. Bring to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld.
4. In a mixing bowl, whisk together the all-purpose flour, baking powder, and remaining 1/2 teaspoon salt.
5. Cut in the cold cubed unsalted butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
6. Gently stir in the milk until just combined; do not overmix to ensure a light and fluffy topping.
7. Drop spoonfuls of the cobbler dough onto the simmering stew, ensuring even coverage across the surface.
8. Cover the pot with a lid and cook for an additional 15 minutes, or until the cobbler topping is cooked through and slightly golden.
9. Serve the apricot cobbler stew hot, garnished with fresh thyme if desired. Enjoy the comforting flavors and let the warmth envelop you!