Vegetable stew with herby dumplings

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• athens490

  23 April 2011

  athens490 rated and commented on this recipe

  

  Loverly and filling on a cold night

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• Slinkystardust

  26 October 2011

  Slinkystardust rated and commented on this recipe

  

  Lovely and filling. Used chopped carrots and added some celery. Enjoyed by all the family especially my 16 month old daughter. Will be on the meal plan quite frequently this winter.

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• Anna

  07 November 2011

  Anna rated and commented on this recipe

  

  Lovely flavours, and not much effort, you can leave it cooking whilst you get on with other things, will make again!

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• Denise Bardsley

  21 November 2011

  Denise Bardsley rated this recipe

  

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• Rebecca

  10 January 2012

  Rebecca commented on this recipe

  Wow - absolutely delicious!! The dumplings are a revelation........ Definitely going to be a regular dish in our house.

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• Rebecca

  10 January 2012

  Rebecca rated and commented on this recipe

  

  Forgot to rate!

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• *Arianna*

  31 January 2012

  *Arianna* rated and commented on this recipe

  

  I used this recipe as a basis for a veggie stew -- I added sweet potatoes, button mushrooms and mary pipers potatoes, plus a spoon of tumeric and paprika for seasoning. I did not use barley, tyme and bay leaves, and did not make the dumplings. the result was DELISH -- will become a regular dish in our house! :)

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• Rozi

  11 May 2012

  Rozi commented on this recipe

  I did this recipe for a veggie option in a family day, and it was easy and delicious

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• AmyTilds

  19 June 2012

  AmyTilds rated and commented on this recipe

  

  This was a really tasty recipe, i cooked following the recipe till the part where you add the stock then i transferred to my slow cooker and left on low for 6 hours. I didn't cook the dumplings but the rest tasted wonderful.

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• sbloom

  04 September 2012

  sbloom rated and commented on this recipe

  

  This wasn't quite as good as expected. It lacked some flavour but perhaps this is because I used dry, not fresh, herbs. I would've given the recipe a 3 if it weren't for the delicious dumplings that I will definitely make again!

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• rmvanderspek

  26 September 2012

  rmvanderspek rated this recipe

  

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• crazyk1tten

  15 October 2012

  crazyk1tten rated and commented on this recipe

  

  Really nice... I got moaned at for not doing more dumplings though!

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• carolcarter129

  06 November 2012

  carolcarter129 rated and commented on this recipe

  

  I've made this recipe at least 5 times now, sometimes following to the letter and sometimes varying the veg or herbs. it's always delicious, especially the dumplings - I have to make 1 1/2 times the recommended amount to keep the family happy. A great winter warmer.

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• Pete

  08 November 2012

  Pete rated and commented on this recipe

  

  Very Very nice! I was sceptical about non-suet dumplings, but these are very nice, and i will do it again! Thank you Mr. and/or Mrs. GoodFood!

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• Juicy Lucy

  02 December 2012

  Juicy Lucy rated and commented on this recipe

  

  Delicious Veggie stew that satisfied the meat eaters as well! The dumplings were truly the best I've ever tasted, and my fussy boyfriend said the same! Have made this so many times the print out in my recipe scrap book is looking a little tatty - always a good sign!

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• jonnylovesfood

  06 January 2013

  jonnylovesfood rated and commented on this recipe

  

  This was amazing! Easily one of the nicest winter comfort food recipes I've ever made and eaten. Due to laziness of not wanting to go shopping I made this with a large onion rather than leeks and shallots and also red lentils (about 3-4 tablespoons) instead of the pearl barley. Can't wait to try this recipe exactly, but will defo make my own version again and again. Empty dishes all round and disappointed faces at the empty casserole dish.

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• cakepopkids

  01 February 2013

  cakepopkids rated and commented on this recipe

  

  Was surpised how nice this was and how the pearl barley makes up for the lack of meat. The dumplings most definately make this dish.

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• Lyndzi

  13 February 2013

  Lyndzi rated and commented on this recipe

  

  This was beautiful never had pearl barley before, I used a large red onion instead of shallots and didn't use parsnips as the other three I cook for won't eat them. I also used a vegetarian alternative parmesan cheese in the dumplings just because I needed to use it up and its the best dumplings I've ever had. Will be making this often x x

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• Elektricia

  04 April 2013

  Elektricia commented on this recipe

  Anyone ever tried to slow cook this?

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Ingredients

• 1 tbsp olive oil
• 350g shallots , peeled
• 2 leeks , thickly sliced
• ½ swede , chopped into chunks
• 2 parsnips , quartered
• 350g Chantenay carrots
• 175g pearl barley
• 225ml white wine
• 1l vegetable stock
• 1 bay leaf
• 3 sprigs thyme
• small bunch parsley , finely chopped

FOR THE DUMPLINGS

• 100g self-raising flour
• 50g unsalted butter
• 50g mature cheddar cheese, grated
• 2 tsp finely chopped fresh rosemary
• 1 tsp fresh thyme leaves

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 40 mins

Cook 1 hr 30 mins

Vegetarian

Ingredients

• 1 tbsp olive oil
• 350g shallots , peeled
• 2 leeks , thickly sliced
• ½ swede , chopped into chunks
• 2 parsnips , quartered
• 350g Chantenay carrots
• 175g pearl barley
• 225ml white wine
• 1l vegetable stock
• 1 bay leaf
• 3 sprigs thyme
• small bunch parsley , finely chopped

FOR THE DUMPLINGS

• 100g self-raising flour
• 50g unsalted butter
• 50g mature cheddar cheese, grated
• 2 tsp finely chopped fresh rosemary
• 1 tsp fresh thyme leaves

PER SERVING

391 kcalories, protein 10g, carbohydrate 57g, fat 14 g, saturated fat 7g, fibre 8g, sugar 16g, salt 0.83 g

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