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.
- 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
- Put all the ingredients in the slow cooker except cornstarch and water.
- Cover; cook on Low heat setting for 10 hours or until vegetables are tender.
- Turn the slow cooker up to high
- Mix cornstarch and water; gradually stir into stew until blended.
- 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.
- Add the dumplings to the slow cooker & cook for about 30 mins.
Like this? How about:
- Butternut Squash Chilli (slow cooker)
- Winter Vegetable Stew (slow cooker)
- Moroccan Vegetable Tagine (slow cooker)
- Quorn Stew with herby dumplings (slow cooker)