Name: Vegetable stew with polenta dumplings
Prep time: 30 min
Cook time: 540 min
Total time: 570 min
Yield: 4
Ingredients: 1 medium red onion (170g), cut into wedges; 2 medium zucchini (240g), sliced thickly; 4 yellow patty pan squash (120g), cut into wedges; 1 medium kumara (orange sweet potato) (400g), chopped coarsely; 2 medium carrots (240g), chopped coarsely; 1 trimmed corn cob (250g), cut into 6 rounds; 1 medium red capsicum (bell pepper) (350g), chopped coarsely; 2 flat mushrooms (160g) cut into wedges; 3 clove garlic, crushed; 30 gram sachet taco seasoning; 2 teaspoon paprika; 800 gram canned crushed tomatoes; 1 cup (250ml) vegetable stock; 2 tablespoon fresh flat-leaf parsley leaves; Polenta dumplings; 1 cup (150g) self-raising flour; 2 tablespoon polenta (cornmeal); 60 gram cold butter, chopped; 1 egg, beaten lightly; 1/4 (20g) finely grated parmesan; 2 tablespoon milk, approximately

Vegetable stew with polenta dumplings

Looking for a twist on the classic winter stew? Get creative in the kitchen with this hearty vegetable stew with delicious polenta dumplings.

Serves 4

Prep

30M

Cook

Total

9H 30M

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Ingredients

1 medium red onion (170g), cut into wedges

2 medium zucchini (240g), sliced thickly

4 yellow patty pan squash (120g), cut into wedges

1 medium kumara (orange sweet potato) (400g), chopped coarsely

2 medium carrots (240g), chopped coarsely

1 trimmed corn cob (250g), cut into 6 rounds

1 medium red capsicum (bell pepper) (350g), chopped coarsely

2 flat mushrooms (160g) cut into wedges

3 clove garlic, crushed

30 gram sachet taco seasoning

2 teaspoon paprika

800 gram canned crushed tomatoes

1 cup (250ml) vegetable stock

2 tablespoon fresh flat-leaf parsley leaves

Polenta dumplings

1 cup (150g) self-raising flour

2 tablespoon polenta (cornmeal)

60 gram cold butter, chopped

1 egg, beaten lightly

1/4 (20g) finely grated parmesan

2 tablespoon milk, approximately

Method

Vegetable stew with polenta dumplings

Place vegetables, seasoning, paprika, tomatoes and stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 8 hours.

Make polenta dumpling mixture.

Drop level tablespoons of the polenta dumpling mixture, about 2cm (¾ inch) apart, on top of stew. Cook, covered, on low, for 30 minutes or until dumplings are firm to touch and cooked through. Serve stew with dumplings and sprinkle with parsley.

Polenta dumplings

Place flour and polenta in a medium bowl; rub in butter.

Stir in egg, parmesan and enough of the milk to make a soft, sticky dough.

Not suitable to freeze. Add rinsed, drained canned kidney beans or trimmed green beans for the last 10 minutes of cooking time.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Vegetable stew with polenta dumplings

Polenta dumplings

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