Barley And Root Vegetable Stew With Rosemary Dumplings

A warming and filling stew. The soft and doughy dumplings will comfort on those long dark evenings. We’ve used wholemeal flour to give the dumplings a bit more bite. But plain flour works just as well.

When to eat

We recommend eating this dish from October to February. You’ll get the best of the winter root vegetables that make up the stew.


Serves 4
Prep Time 30 minutes
Cook Time 1 hour

This meal is around 85.75% less polluting than the average UK meal.

  • Eating this recipe will save around 2.52 KG CO2e per person.
  • That’s equivalent to the emissions produced driving 20.8 KM in a modern car.
How do I calculate this?


  • 2 Medium Leeks
  • 2 Large Carrots
  • 1 Medium Parsnip
  • 225 g Swede
  • 1 Small Turnip
  • 1 Large Onion
  • 1 Litre Stock
  • 110 g Pearl Barley
  • 110 g Self-Raising Wholemeal Flour
  • 110 g Yeast Extract
  • 55 g Vegetable Suet
  • 2 Tablespoons Sunflower Oil
  • 2 Tablespoons Rosemary (dried or fresh)


  • Trim the and wash the leeks cutting into 1cm lengths. Peel the carrot, swede, turnip & parsnip and cut into chunks around the same size as the leeks.
  • Heat the oil in a large pan over a low heat. Add the onions and cook until brown. Then add the rest of the chopped veg and cover. Cook until softened.
  • Pour the stock into the pan and add the barley and yeast extract. Bring to the boil then simmer, covered, for 1 hour.
  • Make the dumplings. Mix the flour, suet, rosemary together. Add water gradually to the mixture until the dough binds together into a soft dough. Divide dough and roll into 8-12 individual balls.
  • Once the stew is 20 minutes away from finish. Drop the dough balls into the broth. Cover and cook for 10 minutes. Then remove lid and cook for a further 10.
  • Serve immediately dividing the dumplings equally.
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