Such a warming and hearty stew that is so easy to just chuck in the slow cooker in a morning then dig into on the evening. The dumplings need adding to the slow cooker about 40 mins before serving to cook through.
I’ve given the below as a guide, but you can really add any veg you like to this in whatever proportions you prefer. Its lovely with sweet potato and butternut squash too. I have given 1.6 litres of gravy as a guide, but you need enough to generously cover your veg and have enough space to pop your dumplings on top, so add more if you need to. You can use whatever gravy granules or powder you usually use (made to packet instructions).
It’s a really frugal dish too – I make a huge crockpot full, and enjoy the leftovers the next day and / or freeze some for another day. You can get stew packs in most supermarkets (£1.20 in Saisnbury’s) that contain an onion, a few carrots, a couple of parsnips and a small swede and I find these really useful so I don’t end up buying a giant swede and a bag of parsnips of which the rest goes to waste. I then just add a few potatoes and whatever else I have lying around in the fridge.
Serve topped with lashings of Henderson’s Relish, of course 🙂 L x
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
- Peel and chop all the veg into similar size chunks and add to your slow cooker.
- Add the red lentils and pearl barley and pour over the gravy.
- 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)
- Once thickened, add the dumplings (recipe below) and cook for an extra 40 minutes or so.
- 1 cup of white or wholemeal flour (or half an half of each)
- 1 teaspoon baking powder
- Half a teaspoon salt
- 3 teaspoons dried herbs (I use a mix of sage, thyme and parsley but use whatever you like)
- Half a cup of unsweetened non-dairy milk (I used almond)
- 2 tablespoons olive oil
- Mix the dry ingredients together in a medium sized bowl.
- Stir in the milk and oil until just moistened.
- Drop teaspoons full into the slow cooker stew, and cook for around 40 minutes.