September 01, 2011
september recipe: vegetable stew
This stew is perfect for autumn, and can be changed depending on the vegetables you have available.
I cook mine in a slow cooker, I spend an hour in the morning preparing the vegetables, and in the evening all I have to do is make some dumplings, leave for a further hour and then spoon into bowls!
This stew reheats well the following day, and is also perfect to take to reheat when camping.
For the stew:
3 garlic cloves
handful of runner beans
1 tin chopped tomatoes
1 tin borlotti beans
fresh herbs - I used bay and flat leaf parsley
salt and pepper
4 tsp vegetable stock powder (I use boullion)
4 tsp gravy granules
1 tsp mustard
For the dumplings:
250g self raising flour (or 250g plain flour and 2 1/2 tsp baking powder)
50g cheddar cheese, grated
125g cold unsalted butter
salt and pepper
Finely chop the onion and slice the leek. Peel and quarter the mushrooms. Slice the runner beans. Peel the potatoes, carrots and parsnip and cut into 5mm slices. Peel and finely chop the garlic cloves. Roughly chop the parsley and tear the bay leaves. Add all of the vegetables and herbs to the pot.
Add the tinned tomatoes and drained borlotti beans. Mix 1 litre boiling water with the stock powder, gravy granules and mustard, add to the pot. Season with salt and pepper.
Put the slow cooker on high with the lid on, and leave for at least 7 hours. Stir occasionally.
An hour before serving, make the dumplings. Put the flour and grated cheese in a bowl. Grate the cold butter into the flour mix and season with salt and pepper. Gently rub together until it resembles breadcrumbs, and then add a splash of water to combine. Divide into 12 pieces and gently roll each into a ball. Add to the stew, put the lid back on and cook for a further 45 minutes - 1 hour.
I often add a pack of vegetarian sausages if I have them. Fry them and then add to the pot for the last 10 minutes of cooking to soak up the flavours.