vegetable stew and dumplings

Slow Cooker Vegetable Stew

Slow Cooker Vegetable Stew


  • 1-2 onions
  • 2-3 Carrots
  • 1-2 Parsnips
  • 1 small swede
  • 4-5 potatoes
  • A handful of broccoli florets
  • Several tablespoons dried red lentils (optional but recommended – they pretty much disappear into the sauce, help thicken the stew and are really good for you too!)
  • Several tablespoons pearl barley (optional)
  • 1.4 litres of gravy


  1. Peel and chop all the veg into similar size chunks and add to your slow cooker.
  2. Add the red lentils and pearl barley and pour over the gravy. 
  3. Cook on low for 6-8 hours. The stew will likely be quite watery and thin at this stage even if your gravy was thick to start with. To thicken mix a tablespoon of cornflour with some cold water in a cup, pour into the stew and stir for a minute or two until thickened. (Add further cornflour mixed with cold water a bit at a time if needed, until it’s as thick as you like) 
  4. Once thickened, add the dumplings (recipe below) and cook for an extra 40 minutes or so.
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