Vegetable Stew with Herb Dumplings

This recipe works in combination with: Portobello Mushroom Burgers, Red Onion, Tomato & Feta Tarts, Stilton & Apple Sausages. This recipe features in these meal plans: Veggie Bistro Classics.

A light and healthy stew full of nutritious vegetables and served with herb dumplings.


  • 2 medium carrots (approx 125g each), peeled and diced
  • 1 large onion (approx 210g), coarsely chopped
  • 300g of tinned broad beans, drained
  • 1 large leek (approx 310g), chopped
  • 100g of self raising flour
  • 110g of shredded vegetable suet
  • 100g of frozen peas
  • 30g of butter(2 tbsp)
  • 30ml olive oil (2tbsp)
  • 2 tbsp fresh parsley, chopped
  • 600ml vegetable stock, prepared according to the packet instructions
  • 2 cloves of garlic, finely chopped
  • 2 tsp dried tarragon
  • 2 tsp lemon juice
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 45 mins
  • Price per person: £1.03
  • Store cupboard: Cook's
  • Calories per serving: 626
  • 5-a-day per serving: 2.1
  • Print Recipe
Vegetable Stew photo

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  1. Heat the butter and 1 tbsp olive oil in a large saucepan and fry the onion, leek and garlic for 5-6 minutes, or until soft. Add the carrots and continue to fry for 4 minutes. Stir in the stock, tarragon and 600ml water and simmer for 10 minutes while you make the dumplings.
  2. To make the dumplings, mix together the self raising flour, suet, chopped parsley and a generous pinch of salt and pepper. Gradually mix in 5 tbsp cold water to form a stiff dough.
  3. Divide the dough into four equal portions and shape each portion into 5-6 small balls (they will get bigger as they cook). Add the dumplings to the stew, cover and simmer for a further 20 minutes, or until the dumplings are cooked through. Stir in the peas and broad beans and cook for 2-3 minutes, or until piping hot. Stir in the lemon juice and season to taste with salt and pepper.
  4. Spoon the stew into warmed bowls and serve immediately.

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