One-Pot with Cheesy Dumplings

This comforting butter bean and root vegetable stew with cheesy dumplings has become my winter sanctuary dish, offering both nourishment and warmth when the weather turns cold. The combination of hearty root vegetables and pillowy cheese dumplings creates a truly satisfying one-pot meal that feels like a warm hug in food form.

I first made this stew during a particularly harsh winter when I craved something substantial yet nourishing. The peanut butter seemed like an odd addition at first, but it creates this incredible richness that has made this recipe a permanent fixture in my cold weather rotation.

Ingredients

• Olive oil provides the perfect base for sautéing the aromatics bringing out their sweetness
• Red onion offers a slightly sweeter flavor than regular onions perfect for this comforting stew
• Celery adds aromatic depth and a subtle savory note to the base of the stew
• Garlic cloves bring essential flavor always use fresh for the best taste
• Paprika and chilli powder create warmth without overwhelming heat adjust according to your spice preference
• Root vegetables like parsnips potatoes carrots and celeriac provide hearty substance choose whatever looks freshest at the market
• Vegetable stock forms the flavorful liquid base make it slightly stronger than recommended for more flavor
• Butter beans add creamy texture and protein rinse well to remove excess sodium
• Tomato purée contributes richness and umami depth
• Peanut butter seems unusual but creates incredible creaminess and depth
• Gravy granules help thicken the stew without needing a separate roux
• Self raising flour creates perfectly fluffy dumplings
• Vegan butter and cheese make the dumplings decadent while keeping the dish plantbased

Step-by-Step Instructions

Prepare the dumpling mixture

Combine the vegan butter and flour by rubbing between your fingertips until you achieve a fine breadcrumb texture. This creates pockets of butter that will make your dumplings light and fluffy. Gently fold in the grated cheese and black pepper, then add just enough cold water to bring the mixture together without overworking it. Form into 12 small balls with a gentle touch, as handling too much will make them dense. Set aside while you prepare the stew base.

Create the aromatic base

Heat olive oil in a large saucepan over medium heat, then add the chopped red onion and celery. Cook slowly for 8 to 10 minutes, stirring occasionally, until they become soft and translucent. This slow cooking develops natural sweetness that forms the flavor foundation of your stew. Add the garlic, paprika and chilli powder, cooking for another 2 minutes until fragrant, allowing the spices to bloom in the oil.

Build the vegetable stew

Add your chopped root vegetables to the pot, stirring to coat them in the spiced oil mixture. This step helps the vegetables absorb the aromatic flavors before adding liquid. Pour in the vegetable stock and add the bay leaf, which will infuse subtle herbal notes. Bring to a boil with the lid on, then reduce to a simmer for 5 minutes to begin softening the vegetables.

Enrich the stew

Stir in the butter beans, tomato purée and peanut butter, combining thoroughly to distribute the peanut butter which will melt into the hot broth. While the stew is still simmering, sprinkle in the gravy granules and stir gently to thicken the sauce without creating lumps. The stew should take on a luscious, velvety consistency.

Add dumplings and finish cooking

Place the prepared dumplings carefully on top of the simmering stew, spacing them evenly to allow for expansion. Replace the lid and let everything simmer gently for 15 minutes. Halfway through, carefully lift portions of the stew with a wooden spoon along the edges of the pot to prevent sticking, being careful not to disturb the dumplings. After 15 minutes, check that the vegetables are tender with a knife and that the dumplings have puffed up and cooked through.

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The peanut butter is truly the secret ingredient in this stew. I discovered its magic accidentally when I was out of tahini for another recipe and took a chance. The subtle nutty richness it provides creates depth without tasting overtly like peanut butter. My family now requests this stew specifically for the unique flavor that the peanut butter brings.

Storage Solutions

This stew stores exceptionally well in the refrigerator for up to 4 days, though the dumplings are best enjoyed fresh. When storing, keep the dumplings separate from the stew if possible, as they tend to absorb liquid and become soggy. For freezing, I recommend freezing only the stew base without the dumplings in airtight containers for up to 3 months. When ready to enjoy, thaw completely, reheat the stew, and make fresh dumplings to add during the final 15 minutes of reheating.

Seasonal Adaptations

One of the joys of this recipe is how it changes with the seasons. In autumn, butternut squash and sweet potatoes create a sweeter profile, while winter parsnips and celeriac offer earthier notes. Spring brings new potatoes and early carrots for a lighter version. You can also adapt the herbs and spices seasonally—try sage and thyme in winter, or dill and parsley in spring. The recipe truly evolves throughout the year while maintaining its comforting essence.

Serving Suggestions

This stew is hearty enough to stand alone as a complete meal, but I love serving it with a simple side of steamed greens like kale or collards for added nutrition. A chunk of crusty sourdough bread is perfect for sopping up the rich gravy. For special occasions, a crisp green salad with a light vinaigrette provides a refreshing contrast to the rich stew. If serving for guests, consider individual ramekins with a dumpling on top for an elegant presentation.

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Recipe FAQs

→ Can I use different vegetables in this stew?

Absolutely! While the recipe suggests parsnips, potatoes, celeriac, carrots, squash and sweet potatoes, you can use any root vegetables you have available. Just ensure you cut them into similar-sized pieces so they cook evenly.

→ Is there a substitute for peanut butter if I have allergies?

You can substitute with tahini or sunflower seed butter for a similar richness. If nut/seed allergies are a concern, you can omit it entirely and add an extra tablespoon of tomato purée for depth.

→ How do I know when the dumplings are cooked?

After 15 minutes of steaming with the lid on, the dumplings should be puffed up and fluffy. You can insert a toothpick into the center of one—it should come out clean when they're done.

→ Can I freeze leftovers?

Yes, this stew freezes well. Cool completely, then portion into airtight containers. Freeze for up to 3 months. The texture of the dumplings may change slightly upon thawing, but they'll still be delicious.

→ Can I make this dish gluten-free?

Yes, substitute the self-raising flour with a gluten-free self-raising flour blend for the dumplings. Also check that your gravy granules are gluten-free, or substitute with a gluten-free thickener like cornstarch mixed with a little water.

→ Why add peanut butter to a vegetable stew?

Peanut butter adds richness, creaminess and depth of flavor without dairy. It also helps thicken the stew and provides a subtle nutty background note that complements the root vegetables beautifully.