Vegetable stew recipe

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Vegetable stew recipe

The intensity of the coffee in this recipe lends a depth and richness to the stock, without being overpowering in flavour.

Ingredients

  • 2 tbsp Olive oil
  • 2 Onions, chopped
  • 1 Celery stick, sliced
  • 1 Leek, sliced
  • 2 Turnips, peeled and cut into bite-sized pieces
  • 250 g Baby carrots, trimmed
  • 75 g Shiitake mushrooms, sliced
  • 1 tbsp Plain flour
  • 6 Thyme sprigs
  • 1 Bay leaf
  • 200 ml Strong brewed coffee
  • 250 ml Vegetable stock
  • 2 tbsp Dark soy sauce
  • 400 g Cooked borlotti beans
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper
  • 2 tbsp Olive oil
  • 2 Onions, chopped
  • 1 Celery stick, sliced
  • 1 Leek, sliced
  • 2 Turnips, peeled and cut into bite-sized pieces
  • 8.8 oz Baby carrots, trimmed
  • 2.6 oz Shiitake mushrooms, sliced
  • 1 tbsp Plain flour
  • 6 Thyme sprigs
  • 1 Bay leaf
  • 7 fl oz Strong brewed coffee
  • 8.8 fl oz Vegetable stock
  • 2 tbsp Dark soy sauce
  • 14.1 oz Cooked borlotti beans
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper
  • 2 tbsp Olive oil
  • 2 Onions, chopped
  • 1 Celery stick, sliced
  • 1 Leek, sliced
  • 2 Turnips, peeled and cut into bite-sized pieces
  • 8.8 oz Baby carrots, trimmed
  • 2.6 oz Shiitake mushrooms, sliced
  • 1 tbsp Plain flour
  • 6 Thyme sprigs
  • 1 Bay leaf
  • 0.8 cup Strong brewed coffee
  • 1.1 cups Vegetable stock
  • 2 tbsp Dark soy sauce
  • 14.1 oz Cooked borlotti beans
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper
Cheese dumplings
  • 90 g Self-raising flour
  • 40 g Grated mature cheddar cheese
  • 2 tbsp Chopped parsley leaves
  • 40 g Softened butter, cut into small pieces
  • 3.2 oz Self-raising flour
  • 1.4 oz Grated mature cheddar cheese
  • 2 tbsp Chopped parsley leaves
  • 1.4 oz Softened butter, cut into small pieces
  • 3.2 oz Self-raising flour
  • 1.4 oz Grated mature cheddar cheese
  • 2 tbsp Chopped parsley leaves
  • 1.4 oz Softened butter, cut into small pieces

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 10 mins
  • Cooking Time: 55 mins
  • Serves: 4

Step-by-step

  1. Heat the oil in a large flameproof casserole dish over a medium-low heat and fry the onions for 6 minutes, stirring occasionally, until softened. Add the celery and leek and sauté for another 2 minutes, then add the turnips, parsnips, carrots and shiitake mushrooms. Stir in the flour and cook for 1 minute, stirring, then add the thyme and bay leaf. Add the coffee, stock, soy sauce and borlotti beans and bring to the boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally. Season with salt and pepper
  2. Meanwhile, make the dumplings. Mix together the flour, cheddar, parsley and butter in a bowl. Stir in 1 tablespoon of water and bring the mixture together with your hands to make a firm ball of dough. divide the dough into 8 equal-sized pieces and shape them into balls
  3. Arrange the dumplings in the casserole so they are half submerged in the vegetable mixture. Cover with a lid and simmer over a low heat for 20-25 minutes until the dumplings have risen and the vegetables are tender. Serve hot.

Also worth your attention:

More recipes from Nicola Graimes

Nicola's book: New Vegetarian Kitchen

Jo Pratt's chicken casserole with dumplings

Stella McCartney's Winter minestrone

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