Vegetable stew with herby dumplings

Vegetable stew with herby dumplings

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(31 ratings)

Prep: 40 mins Cook: 1 hr, 30 mins


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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  • 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



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

  • 2 leeks, thickly sliced



    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



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

  • 2 parsnips, quartered



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

  • 350g Chantenay carrot



    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


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

  • small bunch parsley, finely chopped



    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



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

  • 2 tsp finely chopped fresh rosemary



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

  • 1 tsp fresh thyme leaves


  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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22nd Oct, 2014
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!
8th May, 2014
Really good recipe, very tasty and easy to make. The dumplings were a real hit. Would definitely make this again.
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!
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!
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
4th Apr, 2013
Anyone ever tried to slow cook this?
13th Feb, 2013
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
1st Feb, 2013
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.
6th Jan, 2013
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.
2nd Dec, 2012
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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