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Slow Cooker Vegetable Stew with Cheddar Dumplings

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Slow Cooker Vegetable Stew with Cheddar Dumplings

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Ingredients

Adjust Servings:
2 tablespoon Olive Oil
200g Baby Carrots scrubbed, trimmed and halved if large
3 Leeks cut into thick slices
3 Garlic Cloves crushed
3 tablespoon Plain Flour
400ml Vegetable Stock
2 Courgettes cut into large chunks
2* 400g Butter or Cannellini Beans drained and rinsed
1 Bay Leaf
200ml Crème Fraîche
1 tablespoon Wholegrain Mustard
200g Broad Beans or Peas
200g Spinach
1/2 small bunch of Parsley finely chopped, plus extra to serve
For the dumplings:
100g Self-Raising Flour
50g Vegetarian Suet or Cold Butter
100g Mature Cheddar
1/2 small bunch of Parsley finely chopped

Nutritional information

554
kcal
33g
fat
17g
saturates
40g
carbs
6g
sugars
13g
fiber
18g
protein
0.9g
salt

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Features:
  • Dairy free
  • Vegan
Cuisine:

Slow Cooker Vegetable Stew with Cheddar Dumplings

  • 6 hr 20 min
  • Serves 6
  • Easy

Ingredients

  • For the dumplings:

Directions

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Give classic stew a veggie twist with creamy sauce and cheesy dumplings. Make it in the slow cooker and be rewarded with a hearty meal at the end of the day

Steps

1
Done

Set the slow cooker to low. Heat 1 tablespoon of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.

2
Done

Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for at least 4 hrs.

3
Done

To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, ½ teaspoon cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.

4
Done

Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.

Richa

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