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Gluten free Dutch oven vegetable stew with dumplings in small white bowl.
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Vegetable Stew with Dumplings

This chunky Vegetable Stew recipe is hearty and healthy comfort food! It's made in a Dutch oven with vegetables and gluten free dumplings.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: vegetarian stew, stew with dumplings, gluten free dumplings
Servings: 8
Calories: 244kcal
Author: Christine Rooney


For The Vegetable Stew:

For The Dumplings:


For The Vegetable Stew:

  • Mince 6 cloves of garlic and 1 onion (any color). Finely chop 2-3 stalks of celery.
  • Wash and peel (if desired) 4-5 large carrots and 2-3 red potatoes. Cut the carrots into slices and dice the potatoes into chunks.
  • Wash and trim 1 lb. of fresh green beans. Cut the beans in half.
  • Place a cast iron Dutch oven or heavy-bottomed soup pot on the stove top and heat to medium-high. Add 2 Tbsp. olive oil. Once heated, add the minced garlic, onions, and celery to the pot. Sauté for 4-5 minutes, stirring often.
  • Add 2 Tbsp. gluten free flour blend (or AP flour if not gluten free) and sauté for a minute, stirring until the garlic, onions, and celery are coated in the flour.
  • Pour ½ cup white wine into the pot and sauté for 4-5 minutes, stirring occasionally. The wine will reduce as it cooks and the mixture will look a bit sticky.
  • Add the sliced carrots and green beans to the pot, along with ½ tsp. each of kosher salt and pepper. Sauté for 5-6 minutes, stirring occasionally.
  • Add 6 cups of vegetable broth to the pot, along with 1 tsp. Italian seasoning and 2 bay leaves. Stir until combined and bring to a boil. Reduce to a low boil, cover, and cook for 15 minutes.
  • Add the diced potatoes and 2 cups of frozen peas. Return to a boil and then reduce to a low boil, cover, and cook for another 10 minutes.

For The Dumplings:

  • Add 1 egg and ½ cup whole milk to a bowl. Stir until completely combined using a small whisk or fork.
  • In a separate bowl, add 1 cup gluten free flour blend (or AP flour if not gluten free), ¼ tsp. baking powder, and ¼ tsp. each kosher salt and pepper. Stir until combined.
  • Slowly add the egg and milk mixture to the dry ingredients and stir until combined. Repeat until the mixture is completely combined. The mixture will be thick and sticky. Add a few pinches of herbs such as thyme or rosemary (optional).
  • Remove the cover from the Dutch oven and using a small ice cream scoop or two small spoons, scoop up a bit of the dough and plop it into the stew. Repeat until all of the dumpling dough is added to the pot.
  • Cover the pot and cook on a low boil for another 15 minutes. The stew is done when the vegetables are soft, but not mushy and the dumplings are firm, but not tough. Remove the bay leaves before serving.
  • To Thicken The Stew: Scoop a cup or so of the broth from the stew and combine it with 1 Tbsp. or so of flour or corn starch. Mix the two until completely combined with a small whisk or fork. Return the mixture to the stew and stir. Repeat if necessary.
    To Thin The Stew Out: Add a bit more vegetable broth until the stew reaches your desired consistency.


It's best if the dumplings are on the small side, so that they remain tender and fluffy. If the dumplings are too large or overcook, they may become tough and dense. I find that a small ice cream scoop or two small spoons work best to measure the dumplings.
Fresh or dried herbs may be added to the dumplings, but this is completely optional.
This stew may be prepared without the dumplings if you prefer.


Serving: 2cups | Calories: 244kcal | Carbohydrates: 41g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 964mg | Potassium: 673mg | Fiber: 8g | Sugar: 10g | Vitamin A: 7176IU | Vitamin C: 30mg | Calcium: 114mg | Iron: 3mg