Hearty vegetable stew with dumplings
Tuck into a bowl of satisfying vegetable stew with dumplings. Ideal on cold wintery nights, serve with mash for hearty comfort food for the whole family
- Serves: 4 persons
- 25g butter, plus a little extra
- 300g chestnut mushrooms, halved
- 1leek, roughly chopped
- 2large carrots, thickly sliced at an angle
- 2garlic cloves, finely chopped
- 1tsp dried thyme
- 1tbsp plain flour
- 300ml vegetable stock
- 400g can cream of mushroom soup
- large handful of parsley, chopped
- mash, to serve
- 150g self-raising flour, plus extra for dusting
- 70g vegetable suet
Step 1Melt the butter in a deep flameproof casserole over a medium-high heat and fry the mushrooms for 3-4 mins until starting to brown. Reduce the heat to medium and tip in the leeks and carrots, adding another knob of butter if the pan looks dry. Cook for 5 mins until the veg starts to soften, then add the garlic, thyme and a large pinch each of salt and freshly ground black pepper. Cook for 3-4 mins more to combine.
Step 2Stir in the flour, then pour in the stock and stir until combined. Pour in the mushroom soup, stir and bring to a simmer over a low heat. Check for seasoning, then simmer for another 10 mins while you make the dumplings.
Step 3Tip the flour into a bowl with ½ tsp salt. Stir in the suet, then make a well in the centre. Add 3 tbsp cold water and mix until a dough forms, adding a little more water if needed until the dough is firm but pliable. Divide into eight equal pieces and roll each one into a ball on a lightly floured surface. Arrange in an even layer on top of the stew, cover and cook for 20 mins, stirring occasionally. Remove the lid for the last 5 mins of cooking time. Stir in the parsley and serve with mash.