Heat oil in a large casserole dish. Add
shallots and cook for 5-6 mins until starting
to soften and brown. Add leeks for 2 mins,
then stir in swede, parsnips and carrots.
Pour in barley and wine, cook until wine
has reduced by half. Add stock, bay, thyme,
parsley and seasoning. Cover pan, bring
to the boil, then simmer for 45 mins until
barley and veg are tender. Stir occasionally
to stop it catching.
Meanwhile, make the dumplings. Heat
oven to 200C/180C fan/gas 6. Rub flour
and butter together to form breadcrumbs.
Add remaining ingredients and mix well.
Sprinkle over 2 tbsp water, mix to form
a soft dough. Divide into six and roll into
balls. Dot on top of stew and transfer to
oven. Cook, uncovered, for 20-25 mins
until dumplings are golden.