Barley And Root Vegetable Stew With Rosemary Dumplings

Serves: 4

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.


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

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.


  1. 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.
  2. 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.
  3. Pour the stock into the pan and add the barley and yeast extract. Bring to the boil then simmer, covered, for 1 hour.
  4. 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.
  5. 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.
  6. Serve immediately dividing the dumplings equally.

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