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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
