Winter Vegetable Stew (slow cooker)

I saw this & thought I would try something similar, but with beans & dumplings.

When we came home from swimming it smelt yummy, but after 10hrs on low, the potatoes weren’t cooked (everything else was), so I had to put the stew in a pan & cook the dumplings in some of the sauce in the slow cooker.

I was amazed to see DD1(3.11) eat it all up, so will definately be making it again, but cooking it for longer and perhaps adding more beans or some lentils.

Ingredients

  • 2 cans chopped tomatoes
  • 1 can Cannellini beans
  • 4 medium red potatoes, cut into 1/2-inch pieces
  • 4 medium stalks celery, cut into 1/2-inch pieces (2 cups)
  • 3 medium carrots, cut into 1/2-inch pieces (1 1/2 cups)
  • 2 medium parsnips, peeled, cut into 1/2-inch pieces
  • 2 medium leeks, cut into 1/2-inch pieces
  • 14 oz low salt veg stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried rosemary leaves
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

for the dumplings

  • 100g self raising flour
  • 50g light vegetable suet
  • 1tsp dried mixed herbs (I used parsley)
  • pinch salt
  • ground black pepper
  • 75ml milk

Instructions

  1. Put all the ingredients in the slow cooker except cornstarch and water.
  2. Cover; cook on Low heat setting for 10 hours or until vegetables are tender.
  3. Turn the slow cooker up to high
  4. Mix cornstarch and water; gradually stir into stew until blended.
  5. Make the dumplings by sieving the flour into a bowl, stir in the suet. Add the herbs, salt and pepper and mix to a smooth, elastic dough with the milk. Divide the mixture into 10-12 small pieces and roll into small balls.
  6. Add the dumplings to the slow cooker & cook for about 30 mins.

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Vegetarian. One husband, Two cats, Three kids.

Tagged with: ,
Posted in Main Meal, Slow Cooker, Vegetarian

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