Vegetable stew with herby dumplings

Vegetable stew with herby dumplings

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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!
shleep2000's picture
8th Nov, 2012
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!
6th Nov, 2012
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.
15th Oct, 2012
Really nice... I got moaned at for not doing more dumplings though!
4th Sep, 2012
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!
19th Jun, 2012
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.
11th May, 2012
I did this recipe for a veggie option in a family day, and it was easy and delicious


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?