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

Scale

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