Rosemary Dumpling Vegetable Stew

Rosemary Dumpling Vegetable Stew

Gluten free, vegan and pantry friendly. Also very accommodating to modifications. Learning how to make a simple roux can make everyday home cooking into restaurant worthy. This recipe was created during the coronovirus outbreak so limited on fresh herbs. Use whatever vegetables and proteins you have on hand. I am happy to answer any questions.

Rosemary Dumpling Stew
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

Modify as needed for what you have on hand or like to eat. Half or double recipe as needed but adjust salt by taste

Course: Main Course
Cuisine: American
  • 3 tbsp olive oil
  • 1/4 cup gluten free flour (any type) use as a thickener so any flour will do
  • 1 med onion
  • 1 tsp salt
  • 6 clove garlic more or less depending on how much you like garlic
  • 6 cups broth any broth or stock will do
  • 2 ribs celery sliced about 1/4" thk
  • handful potatoes, any kind sliced into 3/4" chunks
  • 1 cup carrots sliced into chunky moons
  • 1/2 chopped fennel bulb trim out stalks and hard center part
  • 2 tsp dried dill or two tbsp fresh dill
  • 2 tsp dried thyme or one tbsp fresh thyme
  • 1/2 tsp paprika
  • 1-2 cans drained and rinsed beans of your choice i like navy or cannellini
  • 1 tsp black pepper
  • 1/2 tsp red pepper flakes
For Dumplings
  • 1-1/2 cups gluten free flour use regular flour if tolerant
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp dried rosemary ground or finely chopped sub other herb if not available
  • 3/4 cup non-dairy milk
  • 2 tbsp olive oil
  1. For the Stew:

    Heat oil to medium in a heavy bottom pan that you have a cover for. Add the onions for a few minutes, then add carrots, celery, fennel, potatoes. Add in herbs and seasonings cook about ten minutes. Add 1/4 cup flour, cook another 5-10 minutes stirring once in a while. Add broth and use a whisk to mix and get anything up that has stuck to the bottom of the pan. heat and stir for bit until you feel like it won't clump then add beans and put a cover on and cook for 20 minutes or until veggies are cooked through, stirring occasionally.

    Meanwhile prep the dumplings

    In a bowl add flour, baking powder, salt and ground rosemary. make a well and add milk and oil. mix until you have a wet dough. Using a scoop, add to the stew in about 14 scoops. don't mix. cover and let sit for 15 minutes. dumplings should be cooked and firm. dunk them into the stew to coat them.

    To serve

    Ladle stew into a bowl. Top with however dumpling you like (3-4 is good!) Garnish with additional vegetables such as sauteed greens or herbs.

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