Vegetable Stew with Cheddar Dumplings (Slow Cooker Recipe)
With our #newmealoftheweek series, we have challenged ourselves to try and create a new dish in the kitchen each week to expand our foodie horizons with plenty of delicious recipes.
This week I wanted to find a recipe that made use of the slow cooker, one of the most genius inventions to ever grace our kitchens if you ask me. I went straight to BBC to see what options they had and their Vegetable Stew with Cheddar Dumplings certainly caught my eye. This time around I tried to follow the recipe exactly and although my results didn’t really resemble the picture at the end, it did turn out really delicious!
- Olive oil
- Seasoning: parsley, thyme and rosemary
- Baby carrots (400g)
- Leeks (2, large)
- Plain flour
- Self-raising flour
- Vegetable stock (400ml)
- Courgettes (3, large)
- Butter beans (2, cans)
- Crème fraîche (300ml)
- Wholegrain mustard
- Frozen peas (200g)
- Butter (50g, grated)
- Mature cheddar cheese (100g)
Step 1) Turn the slow cooker to low and then turn to the preparing the carrots and cutting them in half. Then fry them for 5 minutes until they catch a good bit of colour and just pop them in the slow cooker.
Step 2) Move onto the leeks, slice and fry them in the oil until they soften. Add some salt and crush up some garlic to add into the frying pan too and give everything a good stir. Next sieve in 3 tbsp of plain flour and then add the vegetable stock, everything should be mixed well before you add it into the slow cooker.
Step 3) Chop the courgettes into large chunks and add them into the slow cooker, alongside the butter beans and your chosen seasoning. I went with parsley, rosemary and thyme. Top the pot up with water to ensure that the vegetables are fully covered, give it a good stir and then leave for 4 hours.
Step 4) Tip 100g of self-raising flour into the bowl and then stir in the grated butter, mix well until it is evenly distributed. Add the cheese and parsley and then a little water until the mixture rolls together and can form small balls.
P.s I made the mistake of putting together the dumplings straight away and then storing them in the fridge to harden, so I think that may be why things didn’t turn out as expected. Next time I will definitely wait till I’m about to add them into the slow cooker.
Step 5) When the 4 hours are up, go ahead and add in the crème fraîche, I decided to put the whole pot in which is probably why my end result looked quite pale compared to the recipe I followed. Then add in a tbsp of mustard, peas and a good few handfuls of spinach. Place the dumplings on top, giving them enough room to double in size and then turn the cooker up to high for another 1-2 hours.
Once everything smells good and looks tasty, serve up and enjoy!
If you give this recipe a go then make sure to tag us at witworld2019 on Facebook, Instagram or Twitter and let’s start using the hashtag #newmealoftheweek so that we can gather together a delicious array of exciting new meals to try!
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