Vegetable Stew with Cheesy Herby Dumplings


Officially work starts at 8.30am, but in some kind of group telepathic reaction to the grey skies and perma-twilight most people rolled in late today, looking like the fight between Being a Responsible Working Adult and Waaarrrmmm Duvet had been a very close-run thing. Got home with a serious craving for vegetable stew with dumplings.  Ten minutes on google search pulled up this economical, flexible and rib-sticking little gem.  Now you must excuse me whilst I go back to the pot and ladle out a second helping…. *belches*

Original here:



Vegetable Stew with Cheesy Herby Dumplings

(This is pretty flexible on veg and beans, so whatever you’ve got that’s blocking up the fridge/cupboard….)

– One large onion, chopped finely

– Olive oil

– 2/3rds pack green string beans, chopped into chunks

– 6 button mushrooms, skinned and chopped into small chunks

– One large leek, chopped very finely indeed (it’s an elderly leek.  Do you want to spend all evening chewing it….?)

– Tin butterbeans, drained (or other beans)

– Bay leaf and generous dash of thyme

– Hot vegetable stock

– Soy sauce

– Level teaspoon of instant coffee

– Tablespoon plain flour

– Several heaped tablespoons self-raising flour

– Hunk of butter or margarine

– Parsley

– Slice of mature cheddar, crumbled


Crank up Marvin Gaye’s “Ain’t No Mountain High Enough” on the iTunes.

Heat the olive oil in a wok and fry the onion for 10 minutes, gently.

Add the leek, and fry for another 5-10 (depending on how elderly the leek is).

Add the mushrooms and beans, stir fry for a few more minutes, then add the plain flour and mix well.

Add the thyme, bay leaf.

Mix up the hot stock, add generous dash of soy sauce and the coffee.  Mix and pour over the vegetable mix.  Cover and bring to the boil, then simmer for 10 minutes.

Preheat the oven to medium high.

Partially melt the margarine and mix with the self-raising flour, parsley and cheese.  Add water to form a dough, then tear off small balls of dough and place at the bottom of a casserole dish (should make around 8-10 balls).

Pour over the vegetable and stock mix.  Cover and bake in the oven for 25 minutes.  Serve hot.


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