Vegetable Dumpling Stew
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.
6 Servings
Ingredients
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
Instructions
To Prepare the Stew:
- 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.
- 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.
- Add Garlic and Green Beans: Stir in the garlic and green beans. Push the vegetables to one side of the pot.
- Incorporate Flour: Sprinkle the flour into the oil and stir well, cooking for 2–3 minutes until it forms a golden, paste-like consistency.
- 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.
- 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.
- 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:
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and baking powder.
- Incorporate Butter: Add the cold butter and use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs.
- Add Cheese and Herbs: Mix in the shredded cheddar cheese (if using), rosemary, and thyme.
- 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:
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Add Dumplings to Stew: Once the stew is fully cooked and vegetables are tender, carefully place the dumplings on top of the stew.
- Bake: Bake the stew uncovered for 20–25 minutes until the dumplings are golden brown and cooked through.
- 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.