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Views: 4217
Last updated: 10 Aug 2009

Vegetable Stew & Dumplings

Recipe by: dioritt   
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Reviews  (1)
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  • Serves: 4
  • Yield: 4 portions
  • Ready in: 45 mins (15 mins Prep - 30 mins Cook)
A hearty vegetarian winter warmer that even carnivores can’t resist.

Ingredients

  • 2 onions, sliced
  • 3 garlic cloves, crushed and sliced
  • 8-10 medium potatoes, peeled and cut into nice sized pieces
  • 2 carrots, sliced
  • 1 stick celery, sliced
  • 1.4 litre vegetable stock (or half and half, vegetable/beef)
  • 2 tsp mixed herbs
  • Handful of long-grain rice
  • 6 tbsp cooked lentils or chickpeas (optional)
  • 3 tbsp flour
  • 175 g self-raising flour
  • 75 g vegetable suet
  • Pinch of salt & pepper
  • A little water

Preparation method

  1.   Heat a little oil in a flame-proof casserole or stew pot and gently fry the onions and garlic until just browned.
  2.   Add the flour and mix well before pouring on the stock, a little at a time, stirring continuously.
  3.   Add the remaining ingredients, bring to a boil then lower heat to simmer for 10 minutes.
  4.   In the meantime, make the dumplings by sifting the flour into a bowl and mixing with the suet. Add a little water, a tablespoon at a time, until the mixture forms a soft dough (don’t let it get sticky). Form the dough into 8 small balls and coat with flour.
  5.   Drop the dumplings into the stew and continue simmer for another 20-25 minutes until the dumplings are fluffy and soft.
  6.   Serve with a slice of crusty bread.
    

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›› More Reviews & comments (1)

Reviews & comments Reviews & comments

  •     

    Review: jmgordon

    I followed the recipe carefully and although the "juice" was lovely with crusty bread, the dumplings remained stodgy even after 30 minutes. They never became "fluffy and soft". I may try again with a few less potatoes, a few other ingredients and smaller dumplings.


    Posted: 16 Feb 2009 Easy

        
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