2  tbsp oil or butter
  1-2  large onion, halved, then quartered
  1 clove garlic, minced
  5 cups mixed vegetables (carrot, parsnips, rutabaga, cabbage, cauliflower, etc in bite size chunks)
  2 ½ cups stock
  salt & pepper
  ½ cup peas
  flour or gravy powder to thicken

 Dumplings:
1 cup all purpose flour
2 tsp baking powder
3 Tbsp vegetable shortening
1 Tbsp mixed herbs
¼ tsp salt
½ cup milk

Saute onion pieces in oil or butter until translucent. Add garlic and stir into onion. Add vegetables and cover with stock. Bring to a boil, then lower heat  and simmer 20 minutes. Add peas and season to taste with salt and pepper. Mix a little flour into a little water and add to thicken. Add more if necessary.

Rub shortening into dry ingredients until they resemble bread crumbs. Add milk and stir just enough to moisten.

Drop dumplings into hot stew liquid, cover and simmer, without removing cover, for 7 minutes. Serve at once