Name: Vegetable stew with herby dumplings
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 6
Cuisine: British
Ingredients: 1 tbsp olive oil; 350g shallot peeled; 2 leeks thickly sliced; ½ swede chopped into chunks; 2 parsnips quartered; 350g Chantenay carrot; 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

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Vegetable stew with herby dumplings

Vegetable stew with herby dumplings

Good Food team

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Serves 6

Easy

Prep: 40 mins

Cook: 1 hr and 30 mins

A star rating of 4.6 out of 5.68 ratingsRate

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The pearl barley makes this stew really hearty - perfect for a cold winter evening

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
350g shallot

peeled
2 leeks

thickly sliced
½ swede

chopped into chunks
2 parsnips

quartered
350g Chantenay carrot
175g pearl barley
225ml white wine
1l vegetable stock
1 bay leaf
3 sprigs thyme
small bunch parsley

finely chopped

For the dumplings

100g self-raising flour
50g unsalted butter
50g mature cheddar

cheese, grated
2 tsp finely chopped fresh rosemary
1 tsp fresh thyme leaves

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Nutrition: per serving

kcal391
fat14g
saturates7g
carbs57g
sugars16g
fibre8g
protein10g
salt0.83g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, January 2011

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A star rating of 4.6 out of 5.68 ratings

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