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.
YIELDS
4
TO
6
Ingredients
Stew
- 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
Dumplings
- 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
Directions
Stew
- Preheat oven to 400° F.
- 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.
- 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.
- 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.
Dumplings
- 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.
- Once the stew is nearly ready, dot the on top of stew the dumplings and transfer them to the oven.
- Cook, uncovered, for 15 to 20 minutes until the dumplings are plump and golden brown.
Serve
- Remove from the oven and sprinkle with fresh parsley.
- Serve while piping hot. Enjoy!
