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Slow Cooker Vegetable Stew With Cheesy Dumplings

5 from 11 votes
Indulge in hearty, flavourful goodness with this slow cooker vegetable stew recipe! Packed with wholesome veggies and yummy cheesy dumplings, this easy-to-make stew is a comforting delight perfect for cold and busy days.
Print Recipe
Prep Time 20 minutes
Cook Time 6 hours
Servings: 6
Course: Main Course
Cuisine: British
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 3 leeks chopped thickly
  • 200 g baby carrots washed, ends trimmed and cut in half
  • 3 tbsp plain flour
  • 3 garlic cloves or 3 tsp of garlic puree
  • 400 ml vegetable stock
  • 2 x 400 g cans of butter beans
  • 3-4 rosemary/thyme sprigs
  • 1 tbsp wholegrain mustard
  • 200 g peas
  • 200 g spinach
  • 200 ml Emlea double alternative to cream
For the dumplings
  • 50 g veg suet
  • 100 g self raising flour
  • 100 g mature cheddar

Method
 

  1. Turn on slow cooker and set it to low heat. Put 1 tbsp of olive oil into a frying pan and cook the carrots until golden brown. Transfer to slow cooker.
  2. Heat the remaining oil and fry leeks until soft. Add garlic and stir in the flour. Slowly add the veg stock whilst stirring the mixture to make sure the flour has fully dissolved. Bring to the boil and transfer to the slow cooker.
    Add beans and top the mixture with water.
    Cook for 4 hours.
Dumplings
  1. Put flour into a bowl, stir in flour and butter. Add cheese, parsley and a tiny pinch of black pepper.Add 4 -5 tbsp of water to create a sticky dough. Split into 6 portions and roll into balls.
  2. Add mustard, creme fraiche, peas and spinach to slow cooker.
    Turn the slow cooker temp to high. Place dumplings on top of stew and cook for 1-2 hours more.