Slow Cooker End of Season Vegetable Stew with Mushroom Dumplings and a Giveaway #66
I was lucky enough to grow up with an Aga in the house. This meant plenty of slow cooked meals. There’s something about slow cooking that really brings out the flavours and melds them into something richer and more flavoursome than the sum of the parts. These days, I only have an ordinary electric cooker, so I don’t tend to do much of that sort of cooking. At least I didn’t until I was sent a Von Shef slow cooker to try out. Those delicious childhood stews called to me and I knew I was very soon going to make a slow cooker vegetable stew.
This VonShef Digital Slow Cooker from Domu, is simple to use and easy to clean. I was a little concerned I might not get it right first time, but I should have known better; I already have a VonShef 3-in-1 blender, which I use all the time. In my experience, Domu stock reliable products at an affordable price. The slow cooker instructions were clear and the execution easy. It has three heat settings and a digital timer. The shiny black crockery pot is quite handsome in its own right and is the embodiment of a slow cook casserole dish. The toughened glass lid allows you to easily see what’s going on inside. It’s a large 6.5 litre pot with plenty of capacity for joints of meat and loads of vegetables. Being a vegetarian, I opted for the latter. It’s ideal for large families, for batch cooking and freezing and for entertaining. There is something deeply reassuring about going out to work, safe in the knowledge there will be a piping hot and delicious meal waiting for you on your return.
If this appeals, have a go at your very own pot luck with the Von Shef Digital Slow Cooker giveaway below. Christmas is coming, in case you hadn’t noticed and a slow cooker is a great way to recycle all those Christmas leftovers. With a RRP of £49.99, it’s good value for money and even better, Domu are currently offering it for £29.99.
It’s pretty much the end of the season down at the plot and a good time to use up the odds and ends from the garden. Shelled runner beans and wonky carrots that would never make it to the supermarket will do very nicely in a slow cooker vegetable stew. In fact the only vegetable that went into the stew that we hadn’t grown ourselves was the onion. The wonderful thing about garden stews, is that you can add pretty much whatever you like to them. So chuck in your beetroots, celeriac or swedes and feel free to add some kale or cabbage into the mix too.
I do like a good dumpling with a stew. Often I add cheese to mine, but this time, I decided to keep the dish dairy free and vegan by way of a change. So instead of adding cheese, I added some mushrooms instead.
The smells wafting up from the kitchen were so enticing, I had to refrain from rushing down and taking the lid of to give an addictive stir. Not recommended as you want to retain as much of the heat as possible while cooking is in progress. My slow cooker vegetable stew was rich and flavoursome, further enhanced by the mushroom dumplings. In all the excitement of my slow cooker extravaganza, I forgot to add the baking powder to the dumplings, so they were not quite as light as they should have been, but were still very tasty.
As I’d made enough for at six people, I was planning on putting some away in the freezer for a rainy day. Seeing as the weather was thoroughly wet and miserable anyway, we ended up feasting on it for the next two nights.
- 3 tbsp rapeseed oil
- 1 large onion
- 300g carrots - scrubbed
- 600g potatoes - scrubbed
- 500g prepared marrow or squash
- 200g shelled beans (I used runner beans)
- 3-4 cloves garlic - finely chopped
- 1 red chilli - finely chopped (deseeded if you don't want it too hot)
- 2 bay leaves
- sprig of rosemary
- 3 sprigs of thyme
- 1 scant tsp sea salt
- 250ml tomato passata
- 250ml red wine
- 400ml water
- 100g wholemeal flour
- 1/2 tsp baking powder
- 50g vegetarian suet
- 1 field mushroom (or 50g any mushrooms) - finely chopped
- pinch of sea salt - I used Cornish sea salt of course
- a grind of pepper
- Pour the oil into the bottom of the slow cooker, then scatter the onions over.
- Roughly chop all of the veg and add to the pot.
- Add the herbs, garlic and chilli and sprinkle on the salt.
- Add the passata, wine and water.
- Cover and set the cooker to slow for 7 hours.
- Stir the ingredients together with a flat bladed knife.
- Add just enough water to bind them together, using the knife all the while.
- Take walnut size pieces and roll into balls - I made 11, but you could easily get 12.
- Take the lid of the slow cooker about an hour before it's due to stop. Give it a stir and place the dumplings over the top. Replace the lid and leave well alone until the cooking cycle has finished.
- Substitute whatever vegetables you happen to have on hand for the ones listed here.
- If you want to include dumplings, you'll need to add them about an hour before the end of the cooking time.
I’m sending this vegan slow cooker vegetable stew to Jac over at Tinned Tomatoes for Meat Free Mondays.
As many people would put the wonky carrots, overgrown courgettes and giant runner beans in the compost, I’m sending this off to It’s Not Easy Being Greedy for the No Waste Food Challenge normally hosted at Elizabeth’s Kitchen Diary.
This month’s Vegetable Palette is the colour white and as I had lots of lovely white runner beans, as well as potatoes, I’m sending this off to Shaheen at A2K – A Seasonal Veg Table.
And with the bay, rosemary and thyme in this wonderful vegetable stew, it also goes to Karen at Lavender and Lovage for Cooking with Herbs.
Other slow cooker recipes you might like
- Chickpea and spinach curry via Planet Veggie
- Kale and ale slow cooker stew via Veggie Desserts
- Mushroom stroganoff via Supper in the Suburbs
- Spicy bean stew via Baking Queen
Thanks to Domu for the slow cooker. There was no requirement to write a positive review and as always all opinions are my own.