My favorite thing this time of year is comfort food. A delicious winter warming dinner that my whole family will enjoy.
This slow cooker vegetable stew delivers every time! It’s hearty, healthy, and absolutely amazing when paired with cheese dumplings.
So if you are looking for a hearty dish then this is for you. enjoy!
method
- Turn on the slow cooker and set it to low heat. Add 1 tablespoon of olive oil to the skillet and fry the carrots until golden brown. Transfer to slow cooker.
- Heat the remaining oil and sauté the leeks until soft. Add garlic and stir in flour. Slowly add the vegetable stock while stirring the mixture to ensure the flour is completely dissolved. Bring to a boil and transfer to slow cooker.
Add the beans and cover the mixture with water.
Cook for 4 hours.Dumplings
- Place the flour in a bowl and stir in the flour and cream. Add cheese, parsley and a pinch of black pepper.
Add 4 -5 tablespoons of water to form a sticky dough. Divide into 6 portions and roll into balls. - Add mustard, crème fraîche, peas and spinach.
Turn slow cooker temperature to high.
Place the dumplings on top of the stew and cook for another 1-2 hours.
Slow Cooker Veggie Stew with Cheese Dumplings
Indulge in hearty, delicious goodness with this slow cooker vegetable stew recipe! Filled with wholesome vegetables and delicious cheese dumplings, this easy-to-make stew is a comfort food perfect for cold and busy days.
- 2 spoon olive oil
- 3 Chinese chives cut very thick
- 200 G Little carrot Wash, trim ends and cut in half
- 3 spoon plain flour
- 3 garlic cloves or 3 teaspoons minced garlic
- 400 ml vegetable soup
- 2×400 G canned cream carton
- 3-4 Rosemary/thyme sprigs
- 1 spoon whole grain mustard
- 200 G pea
- 200 G spinach
- 200 ml Double Substitute for Emlea Cream
for dumplings
- 50 G vegetarian suet
- 100 G Self-raising flour
- 100 G mature cheddar cheese
Dumplings
-
Place the flour in a bowl and stir in the flour and cream. Add cheese, parsley and a pinch of black pepper. Add 4 -5 tablespoons of water to form a thick dough. Divide into 6 portions and roll into balls.
-
Add mustard, crème fraîche, peas, and spinach to slow cooker.Turn slow cooker temperature to high. Place the dumplings on top of the stew and cook for another 1-2 hours.
