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Hearty vegetable stew with dumplings

Hearty vegetable stew with dumplings in a casserole dish

Hearty vegetable stew with dumplings

Name: Hearty vegetable stew with dumplings
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 25g butter plus a little extra; 300g chestnut mushrooms halved; 1 leek roughly chopped; 2 large carrots thickly sliced at an angle; 2 garlic cloves finely chopped; 1 tsp dried thyme; 1 tbsp plain flour; 300ml vegetable stock; 400g can cream of mushroom soup; large handful of parsley chopped; mash to serve; 150g self-raising flour plus extra for dusting; 70g vegetable suet

Samantha Couzens

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.5 out of 5.18 ratingsRate

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Tuck into a bowl of satisfying vegetable stew with dumplings. Ideal on cold wintery nights, serve with mash for hearty comfort food for the whole family

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

25g butter

plus a little extra
300g chestnut mushrooms

halved
1 leek

roughly chopped
2 large carrots

thickly sliced at an angle
2 garlic cloves

finely chopped
1 tsp dried thyme
1 tbsp plain flour
300ml vegetable stock
400g can cream of mushroom soup
large handful of parsley

chopped
mash

to serve

For the dumplings

150g self-raising flour

plus extra for dusting
70g vegetable suet

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Nutrition: Per serving

kcal422
fat22g
saturates10g
carbs46g
sugars5g
fibre5g
protein7g
salt1.9g

Method

step 1

Melt the butter in a deep flameproof casserole over a medium-high heat and fry the mushrooms for 3-4 mins until starting to brown. Reduce the heat to medium and tip in the leeks and carrots, adding another knob of butter if the pan looks dry. Cook for 5 mins until the veg starts to soften, then add the garlic, thyme and a large pinch each of salt and freshly ground black pepper. Cook for 3-4 mins more to combine.
step 2

Stir in the flour, then pour in the stock and stir until combined. Pour in the mushroom soup, stir and bring to a simmer over a low heat. Check for seasoning, then simmer for another 10 mins while you make the dumplings.
step 3

Tip the flour into a bowl with ½ tsp salt. Stir in the suet, then make a well in the centre. Add 3 tbsp cold water and mix until a dough forms, adding a little more water if needed until the dough is firm but pliable. Divide into eight equal pieces and roll each one into a ball on a lightly floured surface. Arrange in an even layer on top of the stew, cover and cook for 20 mins, stirring occasionally. Remove the lid for the last 5 mins of cooking time. Stir in the parsley and serve with mash.

Recipe from Good Food magazine, May 2023

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A star rating of 4.5 out of 5.18 ratings

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