My mum used to make beef stew and dumplings all the time in the Winter when we were little and I think of it as the ultimate comfort food. I’ve made a chicken version that’s a twist on a classic but still really rustic, delicious and full of flavour.
What’s better it’s a one pot dinner so it’s nice and easy with hardly any washing up which is always a bonus.
Thick slice of bread and butter obligatory.
800ml vegetable stock (x2 veg cubes)
1 medium potato – chopped into about 8 cubes
1 medium red onion – chopped into about 8 cubes
1/2 can butter beans
1/2 can lentils
Salt and cracked black pepper to season
3 cloves garlic – minced
Teaspoon dried rosemary
Can of cream of chicken soup
Dumpling mix – feel free to make your own.
Pre heat oven to 180C / 160C fan
This is literally the easiest dinner ever.
Get yourself a large cook pot that is oven proof and put all your ingredients in except your dumplings and soup.
Pop in the oven for approximately 1 hour making sure it’s covered with a lid.
Now’s the time to mix up your dumplings and leave them to rest in the fridge for a while.
After about an hour remove stew from the oven and put on a low heat on the hob for another 20 minutes or so. 15 minutes before the end of cooking time add in your dumplings and 5 minutes before the end stir in your chicken soup. Simple!