When the Highveld air turns crisp and chilly, there’s nothing more comforting than a hearty bowl of stew. This Vegetable Stew with Cheesy Dumplings is the ultimate cold-weather hug in a bowl. Packed with colorful, nutrient-rich veggies and topped with golden, cheesy dumplings, it’s a dish that warms you from the inside out. Trust me this recipe will quickly become your go-to on cold days!

Why You’ll Love Vegetable Stew with Cheesy Dumplings

Name: A Vegetable Stew with Cheesy Dumplings for Our Chilly Highveld Weather
Prep time: 20 min
Cook time: 45 min
Total time: PT-487443H33M4S
Cuisine: British
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, minced; 3 carrots, sliced; 2 celery stalks, chopped; 2 medium potatoes, diced; 1 cup butternut squash, cubed; 1 red bell pepper, chopped; 1 zucchini, chopped; 1 can (14 oz) chopped tomatoes; 4 cups vegetable stock; 1 tsp dried thyme; 1 tsp dried rosemary; 1 bay leaf; Salt and pepper to taste; 1 cup frozen peas; 1/4 cup chopped fresh parsley; 1 cup self-raising flour (for dumplings); 1/4 cup cold butter, cubed (for dumplings); 1/2 cup grated cheddar cheese (for dumplings); 1/2 cup milk (for dumplings)

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a family dinner, meal-prepping for the week, or just wanting to treat yourself to something warm and comforting, this dish fits the bill. Here’s why it’s a favorite:
Versatile: Use any combination of seasonal vegetables you have on hand.
Budget-Friendly: Simple, inexpensive ingredients create a deeply flavorful meal.
Quick and Easy: The dumplings are made in minutes and cook right in the stew.
Customizable: Add extra spices, beans, or even leftover meat for a twist.
Crowd-Pleasing: Hearty enough to satisfy everyone and perfect for second helpings.

Ingredients in Vegetable Stew with Cheesy Dumplings

Here’s the magic of this dish it layers flavor with every step. Let’s break it down:
Onions, Garlic, and Celery: The flavorful base of the stew.
Carrots and Potatoes: Add sweetness and make the stew hearty.
Green Beans, Peas, or Corn: Bring color and freshness.
Vegetable Stock: The savory backbone that ties everything together.
Tomato Paste: Adds depth and richness.
Bay Leaf, Thyme, and Rosemary: Classic herbs for comforting flavors.
Flour and Baking Powder: Form the base for the dumplings.
Cheddar or Gruyère Cheese: Melts into the dumplings for a gooey, cheesy bite.
Butter and Milk: Give the dumplings tenderness and richness.
Salt and Pepper: To season every layer.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Heat a large pot over medium heat with a drizzle of oil.
Sauté the Base: Cook onions, garlic, celery, and carrots until softened and aromatic.
Build the Stew: Add potatoes, tomato paste, herbs, and vegetable stock. Simmer until the potatoes are just tender.
Make the Dumpling Dough: In a bowl, mix flour, baking powder, salt, and cheese. Stir in milk and butter until a soft dough forms.
Add Veggies: Stir in peas, green beans, or corn to the stew.
Drop in the Dumplings: Using a spoon, drop dollops of the dough onto the simmering stew.
Steam the Dumplings: Cover with a lid and cook for 15-20 minutes until dumplings are puffed and cooked through.
Serve and Enjoy: Ladle the stew into bowls with the dumplings perched on top.

Nutrition Facts:

Servings: 6
Calories per serving: 350

Preparation Time

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

How to Serve Vegetable Stew with Cheesy Dumplings

Serve steaming hot with an extra sprinkle of cheese or fresh herbs on top. It’s perfect with a crusty loaf of bread or a simple green salad on the side.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Don’t peek while the dumplings cook they need steam to rise properly.
Use sharp cheddar for the best cheesy flavor.
Swap in sweet potatoes, mushrooms, or zucchini if you like.

FAQ’s

1. Can I make this stew vegan?
Yes, use plant-based butter, milk, and cheese for the dumplings and ensure the stock is vegetable-based.

2. Can I add beans or lentils?
Absolutely, they add extra protein and make the stew even heartier.

3. Can I make the dumplings ahead of time?
It’s best to make and cook them fresh, but you can mix the dry ingredients in advance.

4. Can I freeze the stew?
Yes, but freeze without the dumplings. Add fresh dumplings when reheating.

5. How do I keep the dumplings light and fluffy?
Don’t overmix the dough and make sure the stew is simmering when you drop them in.

6. Can I use pre-made biscuit dough?
Yes, it’s a great shortcut if you’re short on time.

7. Can I add meat to the stew?
Yes, add cooked shredded chicken or browned sausage if you prefer.

8. What type of cheese works best?
Cheddar, Gruyère, or even Parmesan are great options.

9. Can I thicken the stew?
If you want it thicker, mash a few potatoes or add a slurry of cornstarch and water.

10. How long do leftovers last?
Store in the fridge for up to 3 days. Reheat gently on the stovetop.

Conclusion

A Vegetable Stew with Cheesy Dumplings is the ultimate comfort dish for chilly Highveld weather. With its hearty, flavorful base and pillowy dumplings, it’s a recipe that warms hearts and fills bellies perfect for making and sharing with the people you love.

A Vegetable Stew with Cheesy Dumplings for Our Chilly Highveld Weather

Author: Charlotte
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Yield: 6 servings 1x
Category: Main Course
Method: Simmering
Cuisine: British
Diet: Vegetarian

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Description

A hearty vegetable stew loaded with tender vegetables and topped with fluffy, golden cheesy dumplings. Perfect for keeping warm on chilly days in the Highveld or anywhere you crave comfort food.

Ingredients

Scale

2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, chopped
2 medium potatoes, diced
1 cup butternut squash, cubed
1 red bell pepper, chopped
1 zucchini, chopped
1 can (14 oz) chopped tomatoes
4 cups vegetable stock
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper to taste
1 cup frozen peas
1/4 cup chopped fresh parsley
1 cup self-raising flour (for dumplings)
1/4 cup cold butter, cubed (for dumplings)
1/2 cup grated cheddar cheese (for dumplings)
1/2 cup milk (for dumplings)

Instructions

Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened.
Add carrots, celery, potatoes, squash, bell pepper, and zucchini. Cook for 5-7 minutes, stirring occasionally.
Stir in chopped tomatoes, vegetable stock, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes until vegetables are tender.
While the stew simmers, make the dumplings: In a bowl, rub butter into the self-raising flour until crumbly. Stir in grated cheese and milk until a soft dough forms.
Drop spoonfuls of the dumpling mixture onto the simmering stew. Cover and cook for 15 minutes without lifting the lid, until the dumplings are puffed and cooked through.
Stir in frozen peas and fresh parsley just before serving. Adjust seasoning as needed.

Notes

Do not remove the lid while the dumplings cook to ensure they rise properly.
Use seasonal vegetables or whatever you have on hand.
For extra flavor, add a splash of Worcestershire sauce or soy sauce to the stew.