Vegetable stew with herby dumplings

Vegetable stew with herby dumplings

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(42 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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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!
shleep2000's picture
shleep2000
8th Nov, 2012
5.05
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!
carolcarter129
6th Nov, 2012
5.05
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.
crazyk1tten
15th Oct, 2012
5.05
Really nice... I got moaned at for not doing more dumplings though!
sbloom
4th Sep, 2012
4.05
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!
amytilds
19th Jun, 2012
5.05
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.
rozithomson
11th May, 2012
I did this recipe for a veggie option in a family day, and it was easy and delicious

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