A traditional vegetable stew is a classic in British households when the colder evenings arrive. This heart-warming stew is a take on the classic meat version but is vegetarian friendly. The delicious vegetable stew is super easy to prep and is sure to be a winner at the table for all the family. Why not try preparing in advance at the weekend and using is a mid-week meal when you need inspiration? You will find most of your ingredients within our Farm Shop, especially the lovely vegetables included.
Ready in: 90 minutes
1 small-med turnip
2 large carrots
1 medium onion
1 large courgette
3 large bay leaves
500ml tomato passata
Glug of olive oil
For the dumplings
100g vegetarian shredded suet
200g plain flour
Pinch of salt
5 tbsp red wine
50g any hard cheese
Start by prepping all the vegetables – peel and roughly chop into large chunks.
Then put all the vegetables into a large pan, along with the olive oil and the bay leaves. Pop the lid back on and allow the vegetables to sweat for around 15 minutes before adding the passata and the water.
Bring this the boil and then allow to simmer for an hour with the lid on.
For the dumplings, mix the flour, suet, salt and cheese together in a mixing bowl. Add the wine as above or as much is needed to make the dough pliable.
Use the dumpling mix to split into around 8 dumplings, drop on top of the stew and cook on moderate heat for another 25 minutes.
To finish off, take the lid off the pan and place under the grill for 5 minutes to toast the top of the dumplings so that they are golden in colour.
Serve with Becketts Bakery crusty bread. To find out more about our Bakery, click here.