This hearty vegetable stew with corn dumplings is Sunday food — a tomato-based stew that simmers while you stir together tender corn dumplings to steam on top. Everything lands in one pot, and the whole house smells like it.
Some recipes are more than just food; they’re a warm hug in a bowl. This Hearty Vegetable Stew with Corn Dumplings is exactly that for my family. It’s the special meal my stepdaughter requests when she needs a little extra comfort, and I can’t blame her. The stew itself is a vibrant medley of root vegetables, simmered in a fragrant, clove-scented broth that fills the entire house with the most incredible aroma.
But the real star of the show? The dumplings. These aren’t just any dumplings; they are light, buttery, and studded with sweet corn, steaming to fluffy perfection right on top of the stew. Don’t let the idea of making dumplings from scratch intimidate you! The batter comes together in minutes and transforms this delicious stew into an unforgettable meal. Let’s get cooking!
Ingredients
• For the Stew
• ¼ cup / 60ml (2 fl oz) olive oil
• 3 medium onions, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 4 whole cloves
• ¼ teaspoon / 1.25ml (0 fl oz) cayenne pepper
• 10 cups (2400 ml) / 2.4L Vegetable Stock
• 1½ teaspoons / 7.5ml (0.3 fl oz) salt
• Freshly ground black pepper to taste
• 1 28-ounce / 794g (28 oz) can diced tomatoes
• ¾ cup / 180ml minced fresh parsley, divided
• 3 medium parsnips, peeled and thinly sliced
• 2 medium carrots, peeled and thinly sliced
• 2 medium potatoes, peeled and cut into ½-inch dice
• 1 12-ounce / 340g (12 oz) package frozen baby lima beans
• 2 cups / 340g (12 oz) corn, fresh or frozen
• 3 tablespoons / 45g (1.59 oz) butter
• For the Corn Dumplings
• ¾ cup / 90g (3.17 oz) unbleached all-purpose flour
• ¼ cup / 30g (1.06 oz) whole wheat flour
• 2 tablespoons / 30g (1.06 oz) cornmeal
• 2 teaspoons / 10ml baking powder
• ½ teaspoon / 2.5ml (0.1 fl oz) salt
• 1 teaspoon / 4g (0.14 oz) sugar
• 1 tablespoon / 15g (0.53 oz) chilled butter, cut into small pieces
• ½ cup / 85g (3 oz) corn, thawed if frozen
• ⅔ cup / 160ml cold milk
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and minced garlic and sauté until softened and fragrant, about 5 minutes. Stir in the bay leaves, whole cloves, and cayenne pepper, and cook for 1 more minute.
2. Pour in the vegetable stock, and add the salt, pepper, diced tomatoes, ½ cup of the fresh parsley, parsnips, carrots, potatoes, and lima beans. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes, or until the vegetables are tender.
3. While the stew simmers, prepare the dumplings. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, cornmeal, baking powder, salt, and sugar. Using your fingertips or a pastry blender, cut in the 1 tablespoon (15 ml / 0.5 fl oz) of chilled butter until the mixture resembles coarse crumbs.
4. Gently stir in the ½ cup of corn and the cold milk until just combined. Be careful not to overmix. Cover the bowl and place it in the refrigerator to chill until you’re ready to use it.
5. Once the vegetables in the stew are tender, stir in the 2 cups (480 ml) of corn, the 3 tablespoons (45 ml / 1.5 fl oz) of butter, and the remaining ¼ cup of parsley. Cook for 10 more minutes. Remove and discard the bay leaves before proceeding.
6. Ensure the stew is at a gentle, steady simmer. Drop the chilled dumpling batter by the tablespoonful onto the surface of the stew, leaving a little space between each one (you should get 6 to 8 dumplings). Cover the pot tightly and cook for 15 to 20 minutes without lifting the lid. The dumplings are done when a toothpick inserted into the center comes out clean. Serve immediately.
Nutritional Information
• (per serving)
• Serving Size: 1/6th of stew with 1 dumpling
• Calories: 515 kcal
• Protein: 15 g
• Fat: 18 g
• Carbohydrates: 78 g
• Fiber: 14 g
• Disclaimer: Values are estimated and may vary.
Pro Tips
• For the fluffiest dumplings, handle the batter as little as possible. Overmixing develops gluten and will make them tough.
• The stew base can be made up to 24 hours in advance. Simply chill and reheat to a simmer before adding the fresh parsley, butter, corn, and dumpling batter.
• Feel free to swap the vegetables based on the season. Butternut squash, sweet potatoes, or green beans would all be delicious additions.
• Adjust the heat by increasing or decreasing the cayenne pepper. For a smokier flavor, add a pinch of smoked paprika along with the other spices.
FAQ
Q: Can I make this vegetable stew and dumplings vegan
A: Yes, this recipe is easily adapted to be vegan. For the stew, simply use a high-quality plant-based butter or an equal amount of olive oil. For the corn dumplings, use a solid, chilled plant-based butter and a cold, unsweetened non-dairy milk like soy or almond milk.
Q: How can I add more protein to this vegetarian stew
A: This stew already provides a good amount of plant-based protein from the lima beans. To increase it further, you can add one 15-ounce can of rinsed chickpeas or cannellini beans when you add the other vegetables. Serving the stew over a bed of quinoa is another excellent way to boost the protein content.
Q: How do I store and reheat leftover stew with dumplings
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the dumplings will absorb liquid and become softer. Reheat gently in a saucepan over low heat until warmed through. Avoid the microwave, as it can make the dumplings rubbery. For best results, you can also make the stew base ahead and cook fresh dumplings just before serving.
Q: Is it possible to make the corn dumplings gluten-free
A: Absolutely. To make gluten-free dumplings, replace the all-purpose and whole wheat flours with a 1-to-1 gluten-free baking flour blend. Ensure your cornmeal and baking powder are also certified gluten-free. The texture may be slightly different, but they will still be delicious.
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Hearty Vegetable Stew with Corn Dumplings
Ingredients
Method
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onions and minced garlic and sauté until softened and fragrant, about 5 minutes.
- Stir in the bay leaves, whole cloves, and cayenne pepper, and cook for 1 more minute.
- Pour in the vegetable stock, and add the salt, pepper, diced tomatoes, ½ cup of the fresh parsley, parsnips, carrots, potatoes, and lima beans.
- Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes, or until the vegetables are tender.
- While the stew simmers, prepare the dumplings.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, cornmeal, baking powder, salt, and sugar.
- Using your fingertips or a pastry blender, cut in the 1 tablespoon (15 ml / 0.5 fl oz) of chilled butter until the mixture resembles coarse crumbs.
- Gently stir in the ½ cup of corn and the cold milk until just combined. Be careful not to overmix.
- Cover the bowl and place it in the refrigerator to chill until you're ready to use it.
- Once the vegetables in the stew are tender, stir in the 2 cups (480 ml) of corn, the 3 tablespoons of butter, and the remaining ¼ cup of parsley.
- Cook for 10 more minutes.
- Remove and discard the bay leaves before proceeding.
- Ensure the stew is at a gentle, steady simmer.
- Drop the chilled dumpling batter by the tablespoonful onto the surface of the stew, leaving a little space between each one (you should get 6 to 8 dumplings).
- Cover the pot tightly and cook for 15 to 20 minutes without lifting the lid. The dumplings are done when a toothpick inserted into the center comes out clean.
- Serve immediately.
- Adjust the heat by increasing or decreasing the cayenne pepper. For a smokier flavor, add a pinch of smoked paprika along with the other spices.
