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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.



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



  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


  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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