Vegetable Dumpling Stew

Warm up with this hearty Vegetable Dumpling Stew, packed with potatoes, carrots, leeks, green beans, and buttery, herb-infused dumplings.

this Recipe

You ever have one of those days where everything just feels blah? I was in one of those funks recently—just one of those cold, dreary, mid-January days when the sky’s basically fifty shades of gray (and not in the fun way). The kids were grumbling about being bored. My husband was half-buried in work. And me? I was standing in front of the pantry, grumpy as heck, swearing there was nothing to make.

Then I saw a half-wilted leek sitting in the crisper drawer. Poor thing. Forgotten, but still holding on like it was waiting for its moment to shine. And somehow, that sad little leek inspired me. I started yanking out whatever looked like it needed saving—potatoes, carrots, some limp celery. Before I knew it, I had the makings of something hearty and comforting, which was exactly what we all needed.

I threw it all together, added some herbs, and just because I was feeling fancy (or maybe just desperate for something exciting), I made dumplings. Cheddar cheese dumplings, because let’s be honest, cheese makes everything better.

I wasn’t even sure if the kids would eat it. They’re in that phase where vegetables are the enemy. But I swear, when they saw those dumplings floating on top of the stew, they were all in. And just like that, our grumpy, chilly day turned cozy and warm. This Vegetable Dumpling Stew has been a staple ever since. And now? I make sure to always have leeks on hand.

Why You’ll Love This Vegetable Dumpling Stew Recipe?

Okay, here’s the thing. This stew is like comfort food royalty. And not to brag, but it’s got a few things going for it:

• It’s Crazy Hearty: All the veggies you could ever want—potatoes, carrots, leeks, parsnips…it’s like a harvest in a bowl.

• Cheesy, Buttery Dumplings: Soft and pillowy with a hint of rosemary and thyme. And if you add cheese? Game over. Pure heaven.

• Flexible as Heck: You can throw in just about any veggie you’ve got lying around. Got some sad-looking zucchini? Throw it in. Trying to use up leftover corn? Go for it.

• Total Comfort Food: It’s like a warm hug in a bowl. And it’s perfect for those days when you just need something cozy and filling.

• Vegan or Gluten-Free? Easy Peasy: Swap the butter for olive oil or plant-based butter, and use gluten-free flour. Still delicious.

Ingredient Notes:

Alright, let’s break down the stars of the show. Each one’s got its own little job to do.

• Leeks & Onions: They’re the base—adding sweetness and depth. And if you’re wondering if you can just use onions? Sure, but you’ll miss out on that subtle leeky flavor. (Yep, leeky. It’s a word now.)

• Rutabaga & Potatoes: Creamy, hearty, and they make the stew thick and satisfying.

• Carrots, Celery & Parsnips: They add sweetness and earthiness. And really, you can swap them out for whatever’s haunting your fridge.

• Smoked Paprika & Fresh Herbs: Total game changers. The smoked paprika gives it that cozy, rich flavor, while the thyme and rosemary make everything taste fancy.

• Cheddar Cheese (for the dumplings): Because of course. You can skip it if you’re feeling healthy or virtuous or whatever, but I say go big or go home.

How To Make Vegetable Dumpling Stew?

Step 1: Cook the Veggies

Heat olive oil in a big pot over medium heat. Toss in the onions and leeks, and cook until they’re soft and golden. Then, add all the other veggies—rutabaga, potatoes, carrots, celery, parsnips—and let them cook until they’re slightly softened. It takes around 10 minutes, but honestly, I’m never patient enough to time it.

Step 2: Add the Flavor

Toss in the garlic and green beans. Push everything to one side of the pot, sprinkle the flour into the oil, and stir until it forms a paste. Slowly pour in the wine (and try not to take a swig straight from the bottle), stirring constantly until it’s smooth.

Step 3: Simmer

Add the broth, tomatoes, thyme, paprika, bay leaf, and tamarind. Bring it to a boil, then reduce the heat and simmer for about 30 minutes. It’s going to smell incredible. Like, “make your neighbors jealous” levels of incredible.

Step 4: Make the Dumplings

Mix flour, baking powder, butter, cheese, rosemary, and thyme. Add water until it forms a dough. Chill until you’re ready to use it. Easy.

Step 5: Bake

Preheat your oven to 350°F. Drop the dumplings on top of the stew and bake for 20-25 minutes until golden and fluffy.

Step 6: Serve

Scoop up a big, steaming bowl, top it with fresh herbs if you’re feeling fancy, and dig in. You deserve this.

Storage Options:

Leftovers? Toss them in an airtight container and pop them in the fridge for up to four days. The dumplings might get a little soggy, but I say embrace it. This stew also freezes well—just add fresh dumplings when you reheat.

Variations and Substitutions:

• Make It Vegan: Swap the butter for plant-based butter, ditch the cheese, and you’re good to go.

• Spice It Up: Add a pinch of chili flakes or a splash of hot sauce for a little kick.

• Add Protein: Chickpeas, lentils, tofu—it’s all good.

What to Serve with Vegetable Dumpling Stew?

• Crusty bread (because double carbs are a must).

• A crisp green salad to balance out the richness.

• A glass of white wine because, why not?

Frequently Asked Questions:

Can I make this ahead of time?

Absolutely. Just prep the stew, refrigerate, and add dumplings when you’re ready to bake.

Can I freeze it?

Yep! Just skip the dumplings and add fresh ones when you reheat.

What if I hate rutabaga?

Swap it for sweet potatoes or extra carrots. Easy fix.

Alright, your turn. What are you tossing into your version of this Vegetable Dumpling Stew? And seriously, have you ever tried cheddar dumplings before? If not, you’re in for a treat. Can’t wait to hear what you think!

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Vegetable Dumpling Stew

Prep Time 30 minutes mins

Cook Time 1 minute min

Savor a hearty Vegetable Dumpling Stew featuring potatoes, carrots, leeks, and green beans, complemented by herb-infused cheddar dumplings. Comforting, delicious, and perfect for chilly evenings.

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6 Servings

Ingredients

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For the Stew:

• 2 tablespoons olive oil
• 1 large onion finely diced
• 2 leeks sliced
• 1 small rutabaga peeled and cubed
• 2 large potatoes peeled and cubed
• 2 large carrots chopped
• 2 ribs celery chopped
• 2 –3 parsnips chopped
• 3 cloves garlic minced
• 1 cup green beans trimmed and cut into bite-sized pieces
• 1/4 –1/3 cup all-purpose flour see gluten-free note below
• 1 cup dry white wine
• 5 cups vegetable broth
• 1 14.5 ounce can diced tomatoes, undrained
• 3 sprigs thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• 1 teaspoon tamarind or soy sauce
• Salt and pepper to taste
• 1 cup frozen peas

For the Dumplings:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 cup salted butter cold
• 1/2 cup cheddar cheese shredded (optional)
• 2 teaspoons finely chopped fresh rosemary
• 1 teaspoon fresh thyme leaves
• 1/4 cup cold water

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Instructions

 

To Prepare the Stew:

1. Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, warm the olive oil over medium heat. Add the diced onion and cook for 3–5 minutes until softened.
2. Add Vegetables: Incorporate the leeks, cooking for an additional 3–5 minutes until tender. Then, add the rutabaga, potatoes, carrots, celery, and parsnips. Cover and cook, stirring occasionally, for approximately 8–10 minutes until the vegetables have softened. If necessary, add more oil.
3. Add Garlic and Green Beans: Stir in the garlic and green beans. Push the vegetables to one side of the pot.
4. Incorporate Flour: Sprinkle the flour into the oil and stir well, cooking for 2–3 minutes until it forms a golden, paste-like consistency.
5. Add Wine and Broth: Gradually pour the wine into the pot while stirring continuously until smooth. Add the vegetable broth, diced tomatoes, thyme, smoked paprika, bay leaf, and tamarind or soy sauce.
6. Simmer: Bring the mixture to a boil, then reduce the heat to medium-low. Allow it to simmer, covered, for approximately 30–35 minutes, or until the vegetables are tender.
7. Remove Herbs: Discard the thyme sprigs and bay leaf. Stir in the peas and adjust seasoning with salt and pepper to taste.

To Prepare the Dumplings:

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and baking powder.
2. Incorporate Butter: Add the cold butter and use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs.
3. Add Cheese and Herbs: Mix in the shredded cheddar cheese (if using), rosemary, and thyme.
4. Add Water: Gradually add cold water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. Gently knead and divide into six equal portions. Cover and chill until ready to use.

To Cook the Dumplings:

1. Preheat Oven: Preheat the oven to 350°F (175°C).
2. Add Dumplings to Stew: Once the stew is fully cooked and vegetables are tender, carefully place the dumplings on top of the stew.
3. Bake: Bake the stew uncovered for 20–25 minutes until the dumplings are golden brown and cooked through.
4. Cool and Serve: Allow the stew to cool for 5–10 minutes before serving. Enjoy this warm, hearty dish.

Notes

To make this Vegetable Dumpling Stew gluten-free:

• For the Stew: Replace the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch for thickening.
• For the Dumplings: Use a gluten-free flour blend designed for baking. Ensure the baking powder is gluten-free.

This modification provides a gluten-free option without compromising the hearty, comforting nature of the stew.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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