Slow cooker vegetable stew with cheddar dumplings
- Anna Glover
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Serves 6
Easy
Prep: 20 mins
Cook: 6 hrs
A star rating of 3.6 out of 5.152 ratingsRate
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Give classic stew a veggie twist with creamy sauce and cheesy dumplings. Make it in the slow cooker and be rewarded with a hearty meal at the end of the day
Freezable
Egg-free
High-fibre
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
200g baby carrots
scrubbed, trimmed and halved if large
-
3 leeks
cut into thick slices
-
3 garlic cloves
crushed
-
3 tbsp plain flour
-
400ml vegetable stock
-
2 courgettes
cut into large chunks
-
2 x 400g cans butter or cannellini beans
drained and rinsed
-
1 bay leaf
-
4 thyme
rosemary or tarragon sprigs
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200ml crème fraîche
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1 tbsp wholegrain mustard
-
200g broad beans
or peas
-
200g spinach
-
½ small bunch of parsley
finely chopped, plus extra to serve
For the dumplings
-
100g self-raising flour
-
50g vegetarian suet
or cold butter, grated
-
100g mature cheddar
-
½ small bunch of parsley
finely chopped
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Nutrition: Per serving
-
kcal554
-
fat33g
-
saturates17g
-
carbs40g
-
sugars6g
low
-
fibre13g
high
-
protein18g
-
salt0.9g
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Method
-
step 1
Set the slow cooker to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.
-
step 2
Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.
-
step 3
To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, ½ tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.
-
step 4
Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.
RECIPE TIPS
CHOP THE VEG INTO CHUNKS
Make sure the veg is cut into chunks, not small pieces, so it doesn’t turn mushy.
HALVE IT
This recipe is easily halved for small slow cookers.
Recipe from Good Food magazine, March 2020
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A star rating of 3.6 out of 5.152 ratings
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