Vegetable Stew with Herby Dumplings Recipe
Introduction
This vegetable stew with herby dumplings is a comforting and hearty meal perfect for any day of the week. Packed with root vegetables, pearl barley, and topped with flavorful cheese dumplings, it offers a satisfying blend of textures and tastes.
Ingredients
- 1 tbsp olive oil
- 350g shallots, peeled
- 2 leeks, thickly sliced
- ½ swede, chopped into chunks
- 2 parsnips, quartered
- 350g Chantenay carrots
- 175g pearl barley
- 225ml white wine
- 1l vegetable stock
- 1 bay leaf
- 3 sprigs thyme
- Small bunch parsley, finely chopped
- 100g self-raising flour
- 50g unsalted butter
- 50g mature cheddar cheese, grated
- 2 tsp finely chopped fresh rosemary
- 1 tsp fresh thyme leaves
Instructions
- Step 1: Heat the olive oil in a large casserole dish. Add the shallots and cook for 5–6 minutes until they start to soften and brown. Then add the leeks and cook for 2 minutes.
- Step 2: Stir in the chopped swede, quartered parsnips, and Chantenay carrots. Add the pearl barley and pour in the white wine. Cook until the wine has reduced by half.
- Step 3: Pour in the vegetable stock, then add the bay leaf, thyme sprigs, chopped parsley, and season to taste. Cover the pan, bring to the boil, then reduce the heat and simmer for 45 minutes until the barley and vegetables are tender. Stir occasionally to prevent sticking.
- Step 4: Meanwhile, prepare the dumplings. Preheat the oven to 200°C (180°C fan/gas mark 6). Rub the self-raising flour and unsalted butter together until the mixture resembles breadcrumbs.
- Step 5: Add the grated cheddar, chopped rosemary, fresh thyme leaves, and mix well. Sprinkle over 2 tablespoons of water and mix to form a soft dough. Divide the dough into six equal portions and roll each into a ball.
- Step 6: Place the dumplings on top of the stew, uncovered, and transfer to the oven. Bake for 20–25 minutes until the dumplings are golden and cooked through.
Tips & Variations
- Use vegetable stock made from scratch for a richer flavor.
- For a gluten-free version, substitute pearl barley with quinoa and use gluten-free self-raising flour for the dumplings.
- Add a pinch of smoked paprika or a dash of Worcestershire sauce to deepen the stew’s taste.
- Serve with a side of crusty bread to soak up the delicious stew juices.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Dumplings are best eaten fresh but can also be reheated along with the stew; if they lose some texture, a quick oven refresh can help restore their crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this stew without alcohol?
Yes, you can substitute the white wine with additional vegetable stock or a splash of apple cider vinegar for acidity.
Can I freeze the stew with the dumplings?
It’s best to freeze the stew separately without the dumplings, as the texture of the dumplings may change after freezing and reheating. Prepare fresh dumplings when ready to serve.
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Vegetable Stew with Herby Dumplings Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and comforting vegetable stew filled with tender root vegetables and pearl barley, topped with flavorful herby dumplings baked to a golden perfection. This wholesome dish combines the earthiness of swede, parsnips, shallots, and leeks with fresh herbs and a touch of mature cheddar for a satisfying meal.
Ingredients
Stew Ingredients
- 1 tbsp olive oil
- 350g shallots, peeled
- 2 leeks, thickly sliced
- ½ swede, chopped into chunks
- 2 parsnips, quartered
- 350g Chantenay carrots
- 175g pearl barley
- 225ml white wine
- 1l vegetable stock
- 1 bay leaf
- 3 sprigs thyme
- small bunch parsley, finely chopped
Dumpling Ingredients
- 100g self-raising flour
- 50g unsalted butter
- 50g mature cheddar cheese, grated
- 2 tsp finely chopped fresh rosemary
- 1 tsp fresh thyme leaves
- 2 tbsp water (approximate, to form dough)
Instructions
- Prepare the stew base: Heat the olive oil in a large casserole dish over medium heat. Add the peeled shallots and cook for 5-6 minutes until they start to soften and brown lightly, enhancing their sweetness.
- Add leeks and vegetables: Stir in the sliced leeks and cook for an additional 2 minutes. Then add the chopped swede, quartered parsnips, and Chantenay carrots to the casserole.
- Add barley and white wine: Pour in the pearl barley and white wine, stirring occasionally. Allow the wine to reduce by half to concentrate the flavors.
- Simmer with stock and herbs: Add the vegetable stock, bay leaf, sprigs of thyme, chopped parsley, and season with salt and pepper to taste. Cover the pan, bring it to a boil, then reduce to a simmer and cook gently for 45 minutes until the barley and vegetables are tender, stirring occasionally to prevent sticking.
- Make the herby dumpling dough: While the stew simmers, preheat the oven to 200°C (180°C fan)/gas mark 6. In a bowl, rub the self-raising flour and unsalted butter together with your fingertips until the mixture resembles breadcrumbs. Mix in the grated mature cheddar, finely chopped rosemary, and fresh thyme leaves.
- Form the dumplings: Sprinkle about 2 tablespoons of water over the flour mixture and mix until a soft dough forms. Divide this dough into six equal portions and roll each into a ball.
- Top with dumplings and bake: Once the stew is ready, remove the lid, place the dumpling balls evenly on top of the stew, and transfer the casserole dish to the preheated oven. Bake uncovered for 20-25 minutes until the dumplings have puffed up and turned a golden brown.
Notes
- If you prefer a thicker stew, reduce the stock slightly or cook uncovered for the last 10 minutes before adding dumplings.
- For a vegan version, substitute cheddar cheese with a plant-based alternative and use vegan butter or margarine.
- Dumplings can be flavored with other fresh herbs like sage or chives for variety.
- Pearl barley can be swapped with other grains such as farro or brown rice, but adjust cooking times accordingly.
- Ensure the stew simmers gently to avoid burning or sticking at the bottom of the casserole.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: vegetable stew, herby dumplings, pearl barley stew, root vegetable stew, baked dumplings, vegetarian comfort food
