• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • about Dom in the Kitchen
  • contact me
  • pr & demo’s
  • Private Dining

Dom in the Kitchen Homepage

Recipes from my Lincolnshire kitchen

  • Home
  • Chicken Thighs
  • Bread
  • Cakes
  • Eggs
  • Vegetarian
  • Everything else

creamy mushroom, butter bean and cauliflower stew with cheddar dumplings

11 October 2021 by Dominic Franks

stew and dumplings

This creamy mushroom,  butter bean and cauliflower stew with cheddar dumplings is the epitome of autumnal comfort food. It’s rich and seemingly decadent, yet is hearty and humble with its use of ordinary everyday vegetables. I’ve made the mushroom the hero here but really you could use any vegetable you like.  What I have done however, is make this a creamy stew rather than a gravy or tomato based stew.

cheddar dumplings

One of the frustrating things about living so rurally as we do is that sometimes we can’t get certain ingredients.  Very often it’s stuff I don’t use much anyway but stuff that I know I could pick up really easily in London.  I had a hell of a time trying to find pumpkin puree for a recent recipe.  So much so that I turned to amazon which I don’t really like to do.  For this recipe I struggled to get veggie suet.  Couldn’t find it anywhere so I made non-suet dumplings, which to be honest are rather fabulous and might be my new ‘go-to’ dumpling recipe. I used a mix of cold butter and cheddar instead and I’m so glad I did.

stew and dumplings

for the stew

  • butter and olive oil
  • 5 of 6 medium chestnut mushrooms
  • fresh rosemary
  • fresh thyme
  • 4 spring onions – chopped root top tip
  • 1 stick of celery – chopped
  • 1 medium carrot – chopped
  • a few cauliflower florets
  • 3 or 4 new potatoes – chopped
  • 1 lite of vegetable stock made up of 3/4 stock and 1/4 white wine
  • 100ml cream
  • 1 400g tin of butter beans
  • 4 large kale leaves

for the cheddar dumplings

  • 250g self-raising flour
  • 100g cold butter – finely chopped
  • 50g cold strong cheddar cheese – grated
  • 1 teaspoon of your favourite herbs – chopped, fresh or dry
  • a little cold water to mix

I’m using my 30cm shallow casserole dish with a lid but any casserole dish will work, as long as it has a lid or you can fashion one with some foil or a tea towel.

Firstly you want to sauté your mushrooms.  I actually use a separate non-stick frying pan for this because I prefer not cooking mushrooms in cast iron.  I like to get them nicely browned.  So sauté them for about 8 mins on a gentle heat with plenty of butter and pepper and rosemary.  Once they have some colour, set them aside.

Start the stew by gently warming some olive oil and butter in a pan and then salting the onions, celery and onion until they begin to soften.  Roughly 5 mins.

Add the cauliflower and potatoes and gently sauté them for another 5 – 8 mins until they begin to soften.  Stir in some grated garlic and some fresh herbs of your choice.

Pour in the stock and white wine followed by the kale and butter beans.  Stir it all together and set it on the very lowest heat for 2 hours.

the dumplings

Meanwhile make your dumplings.  Add the dry ingredients to a large bowl and rub the butter and cheese into the flour until it resembles breadcrumbs.  Pour in a splash or two of cold water and begin to bring the mixture together with your hands.  Work quickly and lightly to ensure you don’t overwork the flour.  Once the mixture begins to form into a dough you are done. (You may need a little more water.  Just add it a splash as a time.)

Divide the dumplings into small golf-ball sized balls.  Set aside until you’re ready to eat.  The dumplings take 20 mins to cook through.  Sit them on top of the stew and place the lid on.  They should rise and sweep to a fluffy cloud!

stew and dumplings

For more stew recipes, check out Dom in the Kitchen

Eat and of course, enjoy!

Share this post:

Share on Twitter Share on Facebook Share on Pinterest Share on LinkedIn Share on E-mail

Filed Under: Vegetarian Tagged With: autumnal, comfort food, dumplings, soup, stew, vegetarian, winter warmer

Previous Post: « pumpkin batch buns
Next Post: spinach and mushroom cream cheese lasagna »

Reader Interactions

Related Posts with Thumbnails

Comments

  1. Charlie DeSando says

    12 October 2021 at 7:57 pm

    Fabulous recipe.

    My dumplings have never been that good, so I’m hopeful I can learn from your experience here.

Primary Sidebar

About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

  • Bloglovin
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Subscribe

Archives

Tweets by @DomInTheKitchen

as featured in Lincolnshire Life Magazine

Lincolnshire Life

creatively managed by

The Persuagers
Belleau Cottage

Footer

dominthekitchen

Tomato, Feta and Strawberry Salad with my Slightly Tomato, Feta and Strawberry Salad with my Slightly Pickled Pink Onions

I wanted to share the pics of this salad the moment I made it cos it’s just so vibrant and summery. 

The real star of the show are the amazing slightly pickled pink onions… but… (and I hate to be a tease) you’ll have to wait till next week for the recipe!

#salad #salads #tomatoes #feta #healthy #healthyfood #healthyeating #food #foodblogger #foodie #foodiesofinstagram #britainsbesthomecooks_
I love my garden for many reasons… #worldnakedg I love my garden for many reasons…

#worldnakedgardeningday2022 #garden #gardeninspiration #gardening #nakedgardeningday2022 #summer #muscles #gym
Apricot & Strawberry Frangipani Pudding (recipe be Apricot & Strawberry Frangipani Pudding (recipe below)

This pudding is like a bowlful of summer. It’s light and fruity and sweet and so easy to put together.  I think it’s also quite unexpected to serve a pudding when fresh fruit is in abundance and a simple fruit salad would suffice but that’s what I adore about this.  Plus, this pudding makes very good use of those punnet’s of strawberries that look great in the supermarket but in fact taste all spongy and gloopy when you get them home.

Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
🍓 2 tablespoons @fage_uk Greek Yoghurt
🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

#pudding #summerfood #summer #strawberry #strawberries #apricot #frangipani #cake #cakesofinstagram #cakes #food #foodie #britainsbesthomecooks_
Potato Kugel Traybake with Poached Eggs and Mushro Potato Kugel Traybake with Poached Eggs and Mushrooms

Is there anything more ‘Sunday Brunch’ than a crispy rosti with a delicately fragile poached egg on top? This Traybake rosti is a twist on a Jewish potato cake made with potatoes, carrots and onion. It’s amazing and really does make the perfect brunch. 

What are you having for brunch today?

for the kugel:
🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
🍳 2 tablespoons flour
🍳 salt and pepper
🍳 a large handful of fresh rosemary
🍳 2 tablespoons of olive oil

for the poached eggs:
🥚 2 eggs per person
🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

Once the potatoes and carrots are cold, grate them and add them with the rest if the ingredients to a large bowl and mix together well.

Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

To make the poached eggs I prefer to use my large shallow cast-iron casserole dish.  There’s something about the cast-iron that holds the heat and cooks them evenly.  Fill the pan with water and heat it till it’s rapidly boiling, then turn down the heat until it is just steaming. 

Once it’s steadily hot with no bubbles lower the eggs into the hot water and leave them alone at this exact heat.  They should take about 5 minutes to become perfect with soft yolks but feel free to go until you like them.

#rosti #breakfast #brunch #sunday #eggs #poachedeggs #food #foodie #foodiesofinstagram #breakfastideas #britainsbesthomecooks_
Asparagus, Caramelised Onion and Cheddar Tart Cel Asparagus, Caramelised Onion and Cheddar Tart

Celebrating the start of the British asparagus season with these gorgeous ruff puff pastry tarts. So simple to make but so absolutely divine. 

#recipe on the website - link in bio

#asparagus #britishasparagus #tart #pastry #vegetarian #vegetarianrecipes #lunch #spring #seasonal #britainsbesthomecooks_ @britainsbesthomecooks_
Mini Creme Egg Bundts These little chocolate cak Mini Creme Egg Bundts 

These little chocolate cakes of joy have now become an Easter tradition. They’re totally adorable and I’ve heard they’re also the ONLY thing @ginge_et_tonic will eat during the festivities. 🤪

Thank gawd for @cadburyuk 

#recipe on my site - link in bio

#chocolate #easter #eastereggs #cremeegg #bundtcake #cakedecorating #cake #cakesofinstagram #britainsbesthomecooks_ @britainsbesthomecooks_
Load More… Follow on Instagram

&copy 2010 - 2021 | All rights reserved | Website by Peckish Digital