Root Vegetable Stew and Dumplings

One of my absolute favourites. Ideal to put in the slow cooker on a Sunday morning ready for a comforting and tasty evening meal, but can also be made on the stove. Perfect on its own or if you want a more filling meal serve with mash and steamed green veggies.

Serves 3-4

What you need:

For the Stew

  • 1 Red Onion halfed and sliced
  • 2 Echalion Shallots halfed and sliced
  • 3 Cloves of Garlic minced
  • 1 Large Sweet Potato diced
  • 2 Large Carrots diced
  • 2 Large Parsnips diced
  • 2 Veg Stock cubes in 1 Litre of boiling water
  • 2 tsp of Vegan Bouillion
  • 2 tsp of Bisto Gravy Granules
  • 1 tbsp of Tomato Puree
  • 1 tsp of Rosemary
  • 1 tsp of Tarragon
  • Salt and Pepper to Taste

For the Dumplings (Makes 8)

  • 50g of Vegetable Suet
  • 100g of Self Raising Flour
  • 5 tbsp of Cold Water
  • Salt and Pepper
  • Pinch of Rosemary and Tarragon (Optional)

What you need to do:

  1. In your slow cooker (or in a saucepan on a low heat) spray a little oil and add in onions, shallots and garlic followed by all remaining ingredients for the stew.
  2. Cook of high for 5-6 hours and remove lid for last 1-2 hours to allow liquid to reduce (if required) and give a good stir so that the carrots, sweet potato and parsnip start to break down a little and lose their shape. If cooking on the stove bring to the boil and then reduce heat and simmer with a lid on for 90 minutes stirring occasionally and then take lid off for 30 minutes and allow to reduce until veg has started to break down. Do a taste test and add more salt and pepper if required.
  3. Combine ingredients for the dumplings in a bowl until they form a large slightly sticky ball. Cut into 8 equally sized pieces and with floured hands roll into balls.
  4. Add to the top of the stew and put the lid on to allow to steam for 45 minutes in the slow cooker and 20-30 minutes on the stove.
  5. ENJOY!!!

This recipe is easy to adapt and add to. Butterbeans go great in this as do other root vegetables.

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