One-pot Stout Stew And Dumps

  • 20 ingredients

This stout stew is what winter nights are made for. The stout adds a deep, rich flavour with just a hint of bitterness. Topped with herby dumplings its a great crowd pleaser. 

Serves: 4

Ingredients

Stew Ingredients

  • 3 tbsp olive oil
  • 500g baby potatoes
  • 1 onion
  • 3 carrots
  • 1 leek
  • 2-3 parsnips
  • 350g mushrooms
  • 3 cloves garlic
  • 4 tbsp flour
  • 1 tin 440ml stout or dark stew
  • 500ml vegetable stock
  • Salt and black pepper to taste

Bouquet Garni

  • 6 thyme sprigs
  • 2 rosemary sprigs
  • 2 bay leaf

Dumpling Ingredients

  • 300g self-raising flour
  • 100g plant based butter
  • Chives
  • 100-150ml plant-based milk
  • Salt and black pepper to taste

Before you start

Large deep ovenproof frying pan or pot with lid | Preheat the oven to 160ºC

Step 1

Prepare the vegetables

  • Roughly chop the carrots, parsnips, onion and leeks into chunks
  • Roughy chop the mushrooms
  • Mince the garlic
  • Tie the thyme, rosemary, and bay leaf together with kitchen twine to create a bouquet garni - if you don’t have twine then replace the quantities of thyme and rosemary by half and very finely chop and add in to the recipe at the same stage

Ingredients

  • 3 tbsp olive oil
  • 500g baby potatoes
  • 1 onion
  • 3 carrots
  • 1 leek
  • 2-3 parsnips
  • 350g mushrooms
  • 3 cloves garlic
  • 4 tbsp flour
  • 1 tin 440ml stout or dark stew
  • 500ml vegetable stock
  • Salt and black pepper to taste
  • 6 thyme sprigs
  • 2 rosemary sprigs
  • 2 bay leaf

Step 2

Sauté the base

  • In a large pot, heat the olive oil over medium heat
  • Add the potatoes, onions carrots, celery, parsnips and mushrooms, season with salt and pepper and sauté for 5-7 minutes, stirring occasionally, allowing the vegetables to caramelise a little to create flavour and colour
  • Add the minced garlic for a minute until fragrant
  • Scatter in the flour cook for one more minute

Ingredients

  • 3 tbsp olive oil
  • 500g baby potatoes
  • 1 onion
  • 3 carrots
  • 1 leek
  • 2-3 parsnips
  • 350g mushrooms
  • 3 cloves garlic
  • 4 tbsp flour
  • 1 tin 440ml stout or dark stew
  • 500ml vegetable stock
  • Salt and black pepper to taste
  • 6 thyme sprigs
  • 2 rosemary sprigs
  • 2 bay leaf

Step 3

Deglaze with stout

  • Pour in your dark beer of choice and stir very well, beating out any lumps that form and bring to a simmer
  • Allow it to cook for about 5-7 minutes until reduced by three-quarters

Ingredients

  • 3 tbsp olive oil
  • 500g baby potatoes
  • 1 onion
  • 3 carrots
  • 1 leek
  • 2-3 parsnips
  • 350g mushrooms
  • 3 cloves garlic
  • 4 tbsp flour
  • 1 tin 440ml stout or dark stew
  • 500ml vegetable stock
  • Salt and black pepper to taste
  • 6 thyme sprigs
  • 2 rosemary sprigs
  • 2 bay leaf

Step 4

Add Stock and Bouquet Garni

  • Add the vegetable stock to the pot
  • Season with salt and black pepper to taste
  • Add the bouquet garni, bring the stew to a gentle boil, then reduce the heat to low
  • Cover and cook in the oven or simmer for 30 minutes, or until the vegetables are tender while you make the dumplings

Ingredients

  • 3 tbsp olive oil
  • 500g baby potatoes
  • 1 onion
  • 3 carrots
  • 1 leek
  • 2-3 parsnips
  • 350g mushrooms
  • 3 cloves garlic
  • 4 tbsp flour
  • 1 tin 440ml stout or dark stew
  • 500ml vegetable stock
  • Salt and black pepper to taste
  • 6 thyme sprigs
  • 2 rosemary sprigs
  • 2 bay leaf

Step 5

Make the Dumpling Dough

  • In a mixing bowl, combine the self-raising flour, a pinch of salt, and some black pepper
  • Microwave the plant-based butter and stir it into the flour with the chives and plant-based milk, mixing until a soft dough forms
  • Divide the dough into small balls (about the size of a golf ball - they will expand when cooked)

Ingredients

  • 3 tbsp olive oil
  • 500g baby potatoes
  • 1 onion
  • 3 carrots
  • 1 leek
  • 2-3 parsnips
  • 350g mushrooms
  • 3 cloves garlic
  • 4 tbsp flour
  • 1 tin 440ml stout or dark stew
  • 500ml vegetable stock
  • Salt and black pepper to taste
  • 6 thyme sprigs
  • 2 rosemary sprigs
  • 2 bay leaf

Step 6

Add Dumplings to the Stew

  • Once the vegetables in the stew are tender, carefully place the dumplings on top of the stew
  • re-cover the pan return to the oven for a further 15-20 minutes, until the dumplings are fluffy and cooked through

Ingredients

  • 3 tbsp olive oil
  • 500g baby potatoes
  • 1 onion
  • 3 carrots
  • 1 leek
  • 2-3 parsnips
  • 350g mushrooms
  • 3 cloves garlic
  • 4 tbsp flour
  • 1 tin 440ml stout or dark stew
  • 500ml vegetable stock
  • Salt and black pepper to taste
  • 6 thyme sprigs
  • 2 rosemary sprigs
  • 2 bay leaf

Step 7

Serve

  • Remove the bouquet garni from the stew
  • Taste and season with salt and pepper if needed
  • Serve the stew in bowls with plenty of vegetables and the dumplings on top

Ingredients

  • 3 tbsp olive oil
  • 500g baby potatoes
  • 1 onion
  • 3 carrots
  • 1 leek
  • 2-3 parsnips
  • 350g mushrooms
  • 3 cloves garlic
  • 4 tbsp flour
  • 1 tin 440ml stout or dark stew
  • 500ml vegetable stock
  • Salt and black pepper to taste
  • 6 thyme sprigs
  • 2 rosemary sprigs
  • 2 bay leaf