This hearty vegetable dumpling stew is cozy, comforting, and packed with flavor.
It’s just what you need to warm up on chilly days!
Between the veggies, warm broth, and herby dumplings, it’s super wholesome and nourishing.
My family loved it so much we didn’t have any leftovers!
Why You’ll Love This Vegetable Dumpling Stew
Comfort Food: This hearty stew with fluffy dumplings is the ultimate belly-warming meal. It’s ideal for dark, cozy nights or a weekend family dinner.
One-Pot Wonder: You’ll cook everything for this stew in a single pot, minimizing cleanup time. So it’s great for busy days.
Good for Everyone: Since the recipe is 100% meat-free, it’s a good choice for serving a crowd. And if you use vegan butter and skip the cheese, it’s even vegan-friendly.
Ingredients
- Olive Oil: Adds a rich, smooth base for sautéing the vegetables.
- Vegetables: You can modify this mix however you like, but I used onion, leeks, rutabaga, potatoes, carrots, celery, parsnips, garlic, green beans, and peas.
- All-Purpose Flour: Thickens the stew for a rich, satisfying consistency. You’ll also need it for the dumplings.
- Dry White Wine: Adds depth and brightness to the broth.
- Vegetable Broth: A flavorful, savory liquid base for the stew.
- Diced Tomatoes: Adds a juicy, slightly acidic balance to the mix.
- Herbs & Spices: Use thyme, smoked paprika, bay leaf, tamarind or soy sauce, salt, and pepper for warmth, earthiness, and complexity.
- Baking Powder: Gives the dumplings a bit of lift, so they’re not too dense.
- Salted Butter: Adds richness and flakiness to the dumpling dough.
- Cheddar Cheese (Optional): Provides an extra layer of savory goodness to the dumplings.
- Rosemary & Thyme: Fresh herbs that add a fragrant, earthy flavor to the dumplings.
- Cold Water: Binds the dough and keeps it light and airy.
How to Make Vegetable Dumpling Stew
Like many stew recipes, this one has several steps and a lot of ingredients.
But the actual process of making the stew is very simple. Promise!
1. SAUTÉ the onion in oil for 3-5 minutes, add the leeks, and cook for another 3-5 minutes until they’re both soft.
2. ADD the rutabaga, potatoes, carrots, celery, and parsnips. Cover and cook for 8-10 minutes, then mix in the garlic and green beans.
3. PUSH the veggies to one side, stir in the flour, and cook for 2-3 minutes until golden.
4. POUR in the wine until smooth, then add the broth, tomatoes, thyme, paprika, bay leaf, and soy sauce. Bring to a boil, cover, and simmer for 30-35 minutes.
5. MIX the flour and baking powder, and rub in the cold butter. Add the cheese (if using), rosemary, and thyme.
6. STIR in the water, a little at a time, until the dough forms a rough ball. Portion into six, cover, and chill.
7. PREHEAT the oven to 350°F (175°C).
8. SEASON the stew with salt and pepper to taste. Mix in the peas.
9. PLACE the dumplings on top and bake for 20-25 minutes until golden. Let the stew cool for 5-10 minutes before serving. Enjoy!
Tips for the Best Vegetable Dumpling Stew
Packed with a colorful array of vegetables and topped with pillowy herb-flecked dumplings, this is a one-pot wonder that’ll warm you from the inside out.
The following are my best tips for this recipe:
- Prep ahead of time. Have all the veggies diced and ready to toss in the pot. Chop them into evenly sized pieces for even cooking. Measure out liquid ingredients and have them ready to go, as well.
- Cook the veggies first. Sautéing the veggies first (and in “layers”) helps them become more flavorful. The onions will be a rich base for the other veggies to build on.
- Don’t add all the veggies at once. Root veg should be fine in the stew, but you don’t want to add something like cauliflower right away, as it’ll turn to mush.
- Don’t overwork the dumpling dough. Mix the ingredients until they’re just combined, then stop. Overmixing will lead to flat, dense dumplings. It’s a lot like biscuit dough in that regard.
- Space the dumplings. Leave room between them so they cook evenly. And don’t make them too big, or they’ll sink.
- Use seasonal veggies. The veggies listed here are great. However, if certain things are fresh and in season, feel free to incorporate them. Kale, spinach, and broccoli all make good additions.
How to Store
This stew stores beautifully, but I don’t like to freeze it. The texture of the dumplings and potatoes just isn’t the same after thawing.
To Store: Transfer the cooled stew and dumplings to separate airtight containers and refrigerate them for 3-4 days.
To Reheat: Warm the stew in a pot over medium heat, stirring occasionally. Add the dumpling in the last 5-10 minutes of cooking.
More Hearty Soups & Stews You’ll Love
Vegetable Stew
Crockpot Potato Soup
Mushroom Barley Soup
Creamy Carrot Soup
Vegetable Dumpling Stew
6
servings30
1
hour611
kcalThis hearty vegetable stew with fluffy dumplings is cozy, comforting, and packed with flavor. It’s just what you need to warm up on chilly days!
Ingredients
- For the Stew
2 tablespoons olive oil
1 large onion, finely diced
2 leeks, sliced
1 small rutabaga, peeled and cubed
2 large potatoes, peeled and cubed
2 large carrots, chopped
2 celery stalks, chopped
2-3 parsnips, chopped
3 cloves garlic, minced
1 cup green beans, trimmed and cut into bite-sized pieces
1/4-1/3 all-purpose flour (see note)
1 cup dry white wine
5 cups vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
3 sprigs thyme
1 teaspoon smoked paprika
1 bay leaf
1 teaspoon tamarind or soy sauce
salt and pepper, to taste
1 cup frozen peas
- For the Dumplings
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 cups salted butter, cold
1/2 cup cheddar cheese, shredded, optional
2 teaspoon finely chopped fresh rosemary
1 teaspoon fresh thyme leaves
1/4 cup cold water
Instructions
- Make the stew: In a large, heavy-bottomed pot or Dutch oven, warm the oil over medium heat. Add the onion and cook for 3-5 minutes, until softened. Add the leeks, stir well, and cook for another 3-5 minutes.
- Stir in the rutabaga, potatoes, carrots, celery, and parsnips. Cover the pot and cook, stirring often, until the vegetables have softened slightly, about 8-10 minutes. If needed, add more oil.
- Add the garlic and green beans, stir well, then push the veggies to one side of the pan. Sprinkle the flour into the oil and stir well. Cook for 2-3 minutes until the flour is golden and paste-like, then stir into the veggies.
- Slowly pour the wine into the pot, stirring constantly, until smooth. Next, add the vegetable broth, diced tomatoes, thyme, paprika, bay leaf, and tamarind. Stir until well combined and bring to a boil. Then cover with a lid, reduce the heat to medium-low, and simmer for about 30-35 minutes.
- Make the dumplings: While the stew cooks, whisk the flour and baking powder in a large bowl. Add the cold butter and rub into the flour with your fingers (or cut in with a pastry cutter). If using, mix in the cheese, followed by the rosemary and thyme.
- Add the water, 1 tablespoon at a time, and mix with a fork just until the dough comes together. Knead it gently and divide it into 6 portions. Cover and chill until ready to use.
- Preheat the oven to 350°F (175°C).
- When the stew is cooked and the vegetables are tender, taste and season with salt and pepper. Remove the herb sprigs and bay leaf and stir in the peas. Carefully nestle the dumplings on top, and bake uncovered for 20-25 minutes until the dumplings are golden.
- Let the stew cool for 5-10 minutes before serving warm. Enjoy!
Notes
- Use the whole 1/3 cup of flour if you like the stew thick.
- Prep all the veggies ahead of time, cutting them into evenly sized pieces for uniform cooking. Feel free to use other root veggies, too, such as squash or sweet potatoes.
- Don’t overwork the dumpling dough. Leave space between them in the stew.
Made this for late lunch. I added some cannellini beans for more protein, but it would be good either way. Delicious!!!