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Slow Cooker Vegetable Stew

A slow cooker vegetable stew from Cornish blogger Tin and Thyme, using all the odds and ends from her late autumn veggie plot. Mushroom dumplings complement this already rich and flavoursome dish.

Slow-Cooker-Vegetable-Stew-3

Ingredients


For the stew
3 tbsp rapeseed oil
1 large onion
300g carrots, scrubbed
600g potatoes, scrubbed
500g prepared marrow or squash
200g shelled beans (I used runner beans)
3-4 cloves garlic, finely chopped
1 red chilli, finely chopped (deseeded if you don't want it too hot)
2 bay leaves
Sprig of rosemary
3 sprigs of thyme
1 scant tsp sea salt
250ml tomato passata
250ml red wine
400ml water

For the dumplings
100g wholemeal flour
½ tsp baking powder
50g vegetarian suet
1 field mushroom (or 50g any mushrooms), finely chopped
Pinch of sea salt - I used Cornish sea salt of course
A grind of pepper

Method


 

  1. For the stew: pour the oil into the bottom of the slow cooker, then scatter the onions over
  2. Roughly chop all of the veg and add to the pot
  3. Add the herbs, garlic and chilli and sprinkle on the salt
  4. Add the passata, wine and water
  5. Cover and set the cooker to slow for 7 hours
  6. For the dumplings: stir the ingredients together with a flat bladed knife
  7. Add just enough water to bind them together, using the knife all the while
  8. Take walnut size pieces and roll into balls - I made 11, but you could easily get 12
  9. Take the lid of the slow cooker about an hour before it's due to stop. Give it a stir and place the dumplings over the top. Replace the lid and leave well alone until the cooking cycle has finished

Notes

  1. Substitute whatever vegetables you happen to have on hand for the ones listed here
  2. If you want to include dumplings, you'll need to add them about an hour before the end of the cooking time

For more recipes and tales of Cornish life, visit Tin and Thyme or follow her on Facebook and Twitter

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