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. 

Brand new

Say hello to BOSH! Ready Meals now at Tesco.

Packed with protein, loaded with plant goodness, and bursting with bold flavour, they’re the easiest way to bring epic plant-based energy to your dinner table.

Shop Now

BOSH! Ready Meals
Available at Tesco

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
Brand new

Say hello to BOSH! Ready Meals now at Tesco.

Packed with protein, loaded with plant goodness, and bursting with bold flavour, they’re the easiest way to bring epic plant-based energy to your dinner table.

Shop Now

BOSH! Ready Meals
Available at Tesco