Vegetable Stew with Herby Dumplings Recipe

Introduction

This vegetable stew with herby dumplings is a comforting and hearty dish perfect for cooler days. Packed with root vegetables and pearl barley, it’s both nutritious and filling. Topped with cheesy, aromatic dumplings, it makes a satisfying one-pot meal.

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

1. Step 1: Heat the olive oil in a large casserole dish over medium heat. Add the shallots and cook for 5–6 minutes until they begin to soften and brown.
2. Step 2: Add the leeks and cook for 2 more minutes. Then stir in the swede, parsnips, and carrots.
3. Step 3: Pour in the pearl barley and white wine. Cook until the wine has reduced by half.
4. Step 4: Add the vegetable stock, bay leaf, thyme sprigs, parsley, and season with salt and pepper. Cover the pan, bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally, until the barley and vegetables are tender.
5. Step 5: Meanwhile, preheat the oven to 200°C (180°C fan)/gas mark 6.
6. Step 6: To make the dumplings, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the grated cheddar, rosemary, and thyme leaves.
7. Step 7: Add 2 tablespoons of water and mix to form a soft dough. Divide into six equal pieces and roll into balls.
8. Step 8: Once the stew is ready, dot the dumplings over the top. Transfer the casserole to the oven and cook uncovered for 20–25 minutes, until the dumplings are golden and cooked through.

Tips & Variations

• Use vegetable stock made from homemade broth for a richer flavor.
• Substitute Chantenay carrots with baby carrots or regular carrots if unavailable.
• For a gluten-free version, replace barley with quinoa and use gluten-free self-raising flour for dumplings.
• Add a pinch of chili flakes to the dumplings for a subtle heat.
• Fresh herbs can be swapped or increased according to preference — sage pairs wonderfully with this dish.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove until heated through, adding a splash of water or stock if the stew has thickened. Dumplings are best eaten fresh but can be reheated in the oven to retain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the stew without pearl barley?

Yes, you can substitute pearl barley with other grains like quinoa, rice, or lentils, adjusting the cooking time as needed.

Can I prepare the dumplings in advance?

The dumplings are best freshly made and cooked on top of the hot stew, but you can prepare the dough ahead of time and refrigerate it for a few hours before baking.

Vegetable Stew with Herby Dumplings Recipe

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★★★★★

4.8 from 179 reviews

• Author: Jake
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This hearty Vegetable Stew with Herby Dumplings is a comforting dish perfect for cooler days. Packed with a variety of root vegetables and pearl barley, simmered slowly in a flavorful broth infused with white wine and fresh herbs, it’s topped with golden, cheesy dumplings studded with rosemary and thyme. A nourishing, tasty vegetarian meal that combines rustic flavors with a delightful texture contrast.

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Ingredients

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For the Stew

• 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

For the Herby Dumplings

• 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

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Instructions

1. Prepare the Stew Base: Heat olive oil in a large casserole dish over medium heat. Add the peeled shallots and cook for 5-6 minutes until they begin to soften and brown, which develops a rich base flavor.
2. Add Leeks and Root Vegetables: Stir in the sliced leeks and cook for an additional 2 minutes to soften. Then mix in the chopped swede, quartered parsnips, and Chantenay carrots, combining the vegetables well in the pot.
3. Cook Pearl Barley with Wine: Add the pearl barley and pour in the white wine. Cook gently until the wine reduces by half, concentrating the flavor and softening the barley slightly.
4. Add Stock and Herbs: Pour in the vegetable stock, add the bay leaf, sprigs of thyme, chopped parsley, and season with salt and pepper to taste. Cover the casserole and bring to a boil, then reduce heat to simmer and cook for 45 minutes, stirring occasionally to prevent sticking, until the barley and vegetables are tender.
5. Make the Dumpling Dough: While the stew simmers, preheat the oven to 200°C (180°C fan)/gas mark 6. In a separate bowl, rub the self-raising flour and unsalted butter together with your fingertips until the mixture resembles coarse breadcrumbs. Add the grated mature cheddar cheese, finely chopped rosemary, and fresh thyme leaves, mixing well.
6. Form the Dumplings: Sprinkle 2 tablespoons of water over the flour mixture and combine just until a soft dough forms. Divide the dough into six equal portions and roll each into a ball.
7. Top Stew and Bake Dumplings: Remove the lid from the casserole dish. Dot the dumpling balls evenly over the surface of the stew. Transfer the casserole dish to the preheated oven and bake uncovered for 20-25 minutes until the dumplings are puffed up and golden brown.
8. Serve: Once the dumplings are cooked and the stew is bubbling, remove from oven and serve warm as a hearty, wholesome meal.

Notes

• The pearl barley adds a lovely chewy texture and boosts the fiber content, making this stew extra filling.
• For a gluten-free option, substitute the self-raising flour with a gluten-free baking mix designed for dumplings.
• Fresh herbs can be adjusted to your preference; thyme and rosemary bring an aromatic earthiness that complements the vegetables well.
• Allow the stew to cool slightly before baking the dumplings to prevent them from sinking into the stew.
• Leftover stew can be refrigerated and tastes even better the next day as flavors continue to meld.

• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Category: Stew
• Method: Baking
• Cuisine: British

Keywords: vegetable stew, herby dumplings, vegetarian stew, pearl barley stew, British comfort food, root vegetable recipe