Vegetable stew with herby dumplings

Vegetable stew with herby dumplings

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(31 ratings)

Prep: 40 mins Cook: 1 hr, 30 mins

Easy

Serves 6
The pearl barley makes this stew really hearty - perfect for a cold winter evening

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal391
  • fat14g
  • saturates7g
  • carbs57g
  • sugars16g
  • fibre8g
  • protein10g
  • salt0.83g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 350g shallot, peeled
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 leeks, thickly sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • ½ swede, chopped into chunks
    Two slices of swede

    Swede

    sw-ee-d

    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 2 parsnips, quartered
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 350g Chantenay carrot
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 175g pearl barley
  • 225ml white wine
  • 1l vegetable stock
  • 1 bay leaf
  • 3 sprigs thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • small bunch parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the dumplings

  • 100g self-raising flour
  • 50g unsalted butter
  • 50g mature cheddar cheese, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 2 tsp finely chopped fresh rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tsp fresh thyme leaves

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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aliceeats
22nd Oct, 2014
3.8
Really great recipe, easy to make and full of flavour. I used a large sweet potato instead of the swede (I hate cutting swede), but otherwise followed the recipe. We had it between two over two nights (four servings), only baking half each night (but cooking the whole thing of the hob). First time I've made dumplings - really easy. Will definitely make again!
michelle018
8th May, 2014
3.8
Really good recipe, very tasty and easy to make. The dumplings were a real hit. Would definitely make this again.
daisygirl06
9th Feb, 2014
Really enjoyed this, dumplings were particularly good. After reading the other comments I also added butternut squash and mushrooms to the stew and made double quantity dumplings. Delicious!
_claire_
1st Dec, 2013
lovely stew although a bit to much barley to veg ratio, like others I tweaked it a little adding mushrooms and such. Will deff make again with odd changes but no matter what those dumplings aren't changing one bit they are to die for!
ms_sag
15th Sep, 2013
Quite tasty, could do with a little more flavour. I made the left over into a soup which was definitely better. The dumplings were great though.
elektricia's picture
elektricia
4th Apr, 2013
Anyone ever tried to slow cook this?
lyndzi
13th Feb, 2013
5.05
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
Eliza4
1st Feb, 2013
5.05
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.
jharrold
6th Jan, 2013
5.05
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.
juicylucy86
2nd Dec, 2012
5.05
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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