Veggie Stew & Dough-Boys

I’ve recently rediscovered just how good a traditional old-fashioned vegetable stew can be, especially when it comes with dough-boys.

Those fluffy dumplings turn every spoonful into something extra comforting. It’s a no-fuss, hearty meal that warms you from the inside out. Sometimes the simplest recipes are still the most satisfying.

I remember my grandmother always having a packet of soup mix tucked away in her pantry. As a child, it seemed like magic that something so small could make such a big, flavourful pot of stew. That little mix, filled with split peas, pearl barley, lentils, dried carrots, onions and even a few alphabet noodles, was a staple in her kitchen. Thankfully, this dried soup mix is still readily available today…or you can make your own version.

It’s the kind of dish that invites second helpings, and if you manage to have any leftovers, it freezes beautifully for a future meal when you need something comforting in a hurry.

While the dried soup mix is a great base, it is just crying out for seasonal vegetables from the garden. They bring colour, texture and a boost of nutrition that takes the stew to another level. I highly recommend giving it a seasonal twist.

Adapt the stew to whatever vegetables are in season, or whatever is affordable and available at the time. Here are a few good options:

• Carrots, parsnips, or turnips
• Onions, leeks or celery
• Cabbage, kale or silverbeet
• Potatoes or kūmara for extra bulk
• A handful of chopped herbs like parsley or thyme at the end for freshness

The only caution I’d give is to go easy on tomatoes. A small handful or a tin is fine to add depth to the broth, but too many will shift the flavour away from that comforting, old-fashioned stew character.

And let’s not forget the dough-boys. These simple dumplings soak up the rich broth and turn the stew into a true winter warmer. They’re worth making every time.

A few extra ideas:

• Freeze leftovers in individual portions for easy midweek meals
• Use as a filling for a savoury pot pie topped with mashed potato or pastry
• Stir in chopped spinach or silverbeet right before serving for a pop of green
• Pack it into a thermos for a hearty lunch on the go

Old Fashioned Vegetable Stew

Serves: 6+

Prep time: 20 minutes
Cook time: 2.5 hours

Ingredients

• 2 Tbsp oil
• 1 onion, finely chopped
• 1 cloves garlic, finely chopped (or 1 tsp minced garlic)
• 1 chilli pepper, deseeded and chopped finely (or 1 tsp minced chilli)
• 1 leek, finely sliced
• 1 packet of soup mix (vegetable)
• 9 cups hot water
• 2 potatoes, diced
• 1 cup of greens, finely chopped (spinach, beans or peas)
• 1/2 tsp salt & pepper
• 5 tomatoes, diced (or 1 can of chopped tomatoes)

Method

1. In a large saucepan add oil and onion over a medium heat for several minutes.
2. Add chilli and garlic, stir in well.
3. While that’s cooking, prepare the leek: chop finely all the white stalk and, when you get to the green leaves unpeel them and wash out any dirt. Continue to slice the green leaves finely and add to the pot.
4. Add all other ingredients. Bring to the boil and allow stew to simmer away for a good 2 hours, stirring occasionally.
5. Half an hour before serving, it’s time to add the dough-boys (see recipe below)!  Drop them one by one into the stew. They will sink momentarily, then rise to the surface. Reduce heat (as you will not be able to stir the stew once the dough-boys are in place). Cover with a wooden chopping board or lid and continue to simmer for 30 minutes.
6. Serve hot.

Dough-Boys (Dumpling) Recipe

Ingredients

• 2 cups flour
• 3 tsp baking powder
• 125g grated cold butter
• salt and pepper
• 1/4 cup of water
• 2 Tbsp of your favourite relish

Method

1. Mix all ingredients together in a bowl (except the water) with your fingertips until it resembles bread crumbs.
2. Stirring with a knife, add water slowly. You may need a smidgen less or more than 1/4 cup, so add this gradually.  It is perfect when it is of dough consistency and can be molded in your hands. With a knife, divide into 16 pieces.
3. Roll each piece in your palms so it resembles golf ball sized shape.
4. Dough boys can be as simple as can be, or you can joosh it up by folding through fresh herbs or extra chilli for extra bite.

Don’t forget, freeze want you can’t eat. You’ll be thankful you did.