Vegetable stew with herby dumplings

Vegetable stew with herby dumplings

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(42 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…

  • 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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6th Sep, 2015
As others have said, the dumplings in this are delicious. The recipe reminds me of a beaut ready meal that M&S used to make back in the 1990s - it was always my favourite. Easy to adapt to different veg - spuds or sweet potato would help thicken the sauce. I used half mature cheddar and half pesto gouda in the dumplings - added even more flavour. This recipe is going straight to my favourites folder!
1st May, 2015
Made this today & served with steamed broccoli & cabbage. A really lovely stew, easily adapted to whatever vegetables you have available. Even my 18 month old grandson had two helpings. The only thing I would recommend is that you need to season the dish well otherwise it could be bland. Overall a lovely dish which shall definitely become a regular at our house.
1st May, 2015
Made this today & served with steamed broccoli & cabbage, really lovely stew even my 18 month old grandson had two helpings. The only thing I would say is that you do need to season it well otherwise it could be bland. Will definitely become a regular.
21st Dec, 2014
This worked out a treat, I did tinker a little. I added 2 teaspoons of fresh rosemary, 2 garlic cloves, I used red wine instead and added 2 Tbsp of tomato purée and half a tin of chopped toms. I halves the amount of pearl barley and added in parsnips and sweet potato. The dumplings were a treat and as previously suggested I doubled the quantity and did half Parmesan cheese half cheddar. A triumph in my house.
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?


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