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Blind stew

A was a throwback to the times when we couldn't always afford lamb or beef. This version is modernized with the addition of wine and garlic to have a great and tasty vegetarian dish for nowadays.




  • 1 tablespoon olive oil
  • 3 onions, quartered
  • 2 cloves garlic, chopped
  • 1 leeks , thickly sliced
  • 2-3 baby turnip or 1/2 turnip, chopped into chunks
  • 1 parsnip, quartered
  • 5 carrots, sliced
  • 150g pearl barley
  • 150ml white wine or cider (optional)
  • 2 pints vegetable stock
  • 3 sprigs thyme
  • 1 sprig rosemary
  • 3 tablespoons parsley, chopped


  • 4oz - 100g self-raising flour
  • 2oz - 50g Irish butter
  • 2oz - 50g mature Dubliner cheddar, grated
  • 2 teaspoons fresh parsley, finely chopped
  • 2-3 tablespoons buttermilk, or milk
  • Salt and pepper



  1. Preheat oven to 400° F.
  2. In an oven-safe saucepan, heat the butter and add the onions. Cook for three to four minutes until coloured. this will help give the stew some flavour.
  3. Next add the rest of the vegetables ( garlic, leek, parsnip, carrot, turnip). Stir to combine and cook for a further minute to coat the vegetables in the butter.
  4. Sprinkle over the pearl barley and pour the wine if using, the stock and the herbs. Season well and bring to a simmer. Cover with a lid and simmer gently for 20 minutes until the vegetables and the pearl barley are just tender. check the seasoning.


  1. In a bowl, combine the self-rising flour with the butter, grated cheese, salt, pepper, and parsley until it becomes the likes of a crumble texture. Stir in the buttermilk to create a wet crumble texture and separate into small nuggets of dough. Keep aside until needed.
  2. Once the stew is nearly ready, dot the on top of stew the dumplings and transfer them to the oven.
  3. Cook, uncovered, for 15 to 20 minutes until the dumplings are plump and golden brown.


  1. Remove from the oven and sprinkle with fresh parsley.
  2. Serve while piping hot. Enjoy!