Mum's good old fashioned stew and dumplings

    6 hours 15 min

    This is my mum's recipe. It's very special to me as it reminds me of my childhood when it was cold outside and I would come in from school to the smell of this cooking. Nothing better! Of course I've added bits and pieces to it over the years.


    Sussex, England, UK
    14 people made this

    Serves: 6 

    • 900g (2 lb) beef, lamb or pork, cubed
    • 2 large carrots, sliced
    • 4 large potatoes, peeled and chopped
    • 1 onion, chopped
    • 1 (400g) tin butter beans, drained
    • 1 handful pearl barley
    • 1 handful split lentils
    • 1 handful split peas
    • 350ml stock
    • 2 packets dumpling mix

    Prep:15min  ›  Cook:6hr  ›  Ready in:6hr15min 

    1. Line bottom of slow cooker with meat. Add sliced and diced veg on top, then scatter with the beans, barley, lentils and split peas. Add stock and top up with water if required so that the mix is just covered. Stir well.
    2. Cook on High for 6 hours. Stir occasionally making sure you get right to the bottom otherwise the meat will stick and burn.
    3. Follow packet instructions for dumplings and place on top of stew 30 minutes before the end of cooking.

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    Reviews in English (1)


    This reminds me of my mum's stew except she added parsnips in place of parsnips and didn't include butter beans. Always made with stewing lamb. Just the thing on a cold winter's day with some plain boiled potatoes. We ate it in soup bowls with a spoon. And a lie down afterwards! I still hanker after mother's stew...  -  01 Sep 2017