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Last updated: 20 May 2010

Vegetable Stew & Dumplings

Recipe by: dioritt   
  • (1)
  •   Easy  
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  • Ready in: 45 mins
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Added to favourites by 33 cook(s)
  • Prep: 15 mins  |  Cook: 30 mins
  • Serves: 4
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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  • 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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