Slow cooker spring veg stew with cheddar dumplings from BBC Good Food Magazine, March 2020 (page 50) by Anna Glover

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Notes about this recipe

  • Eat Your Books

    Can substitute canned cannellini beans for canned butter beans, peas for broad beans, and butter for vegetarian suet.

  • vegwithtastebuds on November 02, 2023

    Added an onion, diced mushrooms, and celery and made on the stovetop rather than the slow cooker. As written, I don’t think it would have been nearly favorable enough. With changes, 4-4.5 stars

  • reader1trees on October 19, 2023

    I made this a couple of days ago and it is delicious but the notes below the recipe are correct that you should finish it in the oven so that the dumplings cook through properly and brown on top. I don't think you need to pay for the baby carrots specified in the recipe but could use larger ones cut into pennies or batons as you prefer which would have saved me £2.50 at current prices. I also used fat free greek style yoghurt instead of the creme fraiche which turned out well and I thought it enhanced the flavour too. I used a jar of bold beans queen butterbeans which do taste lovely, don't disintegrate when cooked and have a very pleasant texture. Overall I do recommend this as giving you six very generous and filling portions for a fairly easy preparation.

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