Ingredients

2 tbsp olive oil

200g baby carrots, scrubbed, trimmed and halved if large

3 leeks, cut into thick slices

3 garlic cloves, crushed

3 tbsp plain flour

400ml vegetable stock

2 courgettes, cut into large chunks

2 x 400g cans butter or cannellini beans, drained and rinsed

1 bay leaf

4 sprigs of thyme, rosemary or tarragon

200ml crème fraîche

1 tbsp wholegrain mustard

200g broad beans or peas

200g spinach

½ small bunch of parsley, finely chopped, plus extra to serve

100g self-raising flour

50g vegetarian suet or cold butter, grated

100g mature cheddar

½ small bunch of parsley, finely chopped

½ tsp cracked black pepper

Pinch of salt

3-4 tbsp cold water (for dumpling dough)

Instructions

Step 1: Set the slow cooker to low. Heat 1 tbsp of the olive oil in a frying pan and fry the baby carrots for about 5 minutes until just golden. Transfer them to the slow cooker.

Step 2: In the same pan, heat the remaining oil and fry the leeks with a pinch of salt for 5 minutes until soft. Add the crushed garlic and stir in the plain flour. Gradually pour in the vegetable stock while stirring until the flour dissolves and there are no lumps. Bring to the boil, then pour this mixture into the slow cooker.

Step 3: Add the courgettes, beans, bay leaf, and herb sprigs to the slow cooker. If needed, add water to cover the vegetables. Cover and cook on low for 4 hours.

Step 4: To make the dumplings, place the self-raising flour in a bowl and mix in the vegetarian suet or grated cold butter until well distributed. Add the mature cheddar, finely chopped parsley, cracked black pepper, and a pinch of salt. Gradually add 3 to 4 tablespoons of cold water and mix with your hands until you have a soft, slightly sticky dough. Add more water if necessary.

Step 5: Divide the dough into six equal portions and roll each into a ball.

Step 6: Stir the crème fraîche, wholegrain mustard, broad beans or peas, and spinach into the slow cooker stew. Increase the slow cooker setting to high.

Step 7: Arrange the dumplings evenly on top of the stew. Cover and cook for another 1 to 2 hours until the dumplings are firm and have roughly doubled in size.

Step 8: Once cooked, scatter extra chopped parsley over the stew before serving.

Tips & Variations

Chop the vegetables into chunks rather than small pieces to prevent them from becoming mushy during slow cooking.

This recipe can easily be halved for smaller slow cookers or fewer servings.

Try swapping the mature cheddar for a smokier cheese or adding herbs like parsley into the dumpling dough for extra flavor.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can prepare the stew on the stovetop in a large pot over low heat, covering and simmering for about 1 to 1.5 hours until the vegetables are tender. Add the dumplings on top and cook covered on low heat for another 20–30 minutes until they have risen and cooked through.

Can I use frozen vegetables for this stew?

Frozen vegetables can be used, but fresh is best for texture. If using frozen, add them later in the cooking process during the last 1 to 2 hours to avoid overcooking and mushiness.