Best 11 Chicken Stew With Parsley Dumplings Recipes

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Indulge in the comforting goodness of Chicken Stew with Parsley Dumplings, a classic dish that promises a hearty and flavorful meal. This delectable stew features tender chicken pieces simmered in a rich, savory broth, complemented by a medley of vegetables like carrots, celery, and onions. The highlight of this dish lies in the fluffy parsley dumplings, which add a delightful texture and herbaceous aroma to each spoonful. This recipe also includes variations such as Gluten-Free Chicken Stew with Dumplings, providing options for those with dietary restrictions. Whether you're looking for a cozy family dinner or a special occasion feast, this Chicken Stew with Parsley Dumplings is sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN STEW WITH DUMPLINGS



Chicken Stew with Dumplings image

I've been dying to do a chicken and dumpling dish for a while. Could there be a better time than winter for a true comfort dish?

Provided by 2ND COURSE

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h5m

Yield 8

Number Of Ingredients 18

1 (3 pound) rotisserie chicken
2 tablespoons butter
1 onion, diced
2 ribs celery, sliced thin
2 tablespoons all-purpose flour
2 (14.5 ounce) cans chicken broth
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried basil
¼ teaspoon dried thyme
¾ pound new potatoes, cut into 1/2-inch dice
2 cups frozen mixed vegetables
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons butter
¾ cup milk, or more as needed
2 tablespoons dried dill

Steps:

  • De-bone chicken and cut into chunks or shred. Set aside.
  • Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
  • Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.

Nutrition Facts : Calories 463.8 calories, Carbohydrate 37.9 g, Cholesterol 95.9 mg, Fat 21.3 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 8.5 g, Sodium 1161.2 mg, Sugar 3.4 g

CHICKEN STEW FRANCAIS WITH PARSLEY DUMPLINGS



Chicken Stew Francais with Parsley Dumplings image

This chicken stew is fabulous! The broth is salty but slightly sweet and thick. I'm not sure if it is the tarragon or the white wine that give the sweetness. The carrots and potatoes add so much to this dish. And I loved the dumpling addition. This will be great on a cold winter night!

Provided by Susan Bickta

Categories     Chicken

Time 1h10m

Number Of Ingredients 19

1/2 c vegetable oil, divided
2 lb chicken thighs, skinless and boneless, cut into bite-size pieces
1/2 c flour
1 pkg dry chicken gravy mix (0.87 ounces), divided
1/2 tsp fresh ground black pepper
2 medium onions, peeled and sliced
3 medium red-skinned potatoes, unpeeled and cut into bite-size chunks
3 medium carrots, peeled and sliced
2 stalk(s) celery, roughly chopped
1 qt chicken broth
1 can(s) chicken gravy (10.5 ounces)
1/4 c dry white wine
1 tsp french tarragon (dried)
2 c flour
1 Tbsp baking powder
1/2 tsp salt
1 1/3 c whole milk
1 tsp vegetable oil
1/2 tsp dried parsley flakes

Steps:

  • 1. Place a 5-quart Dutch oven over medium high heat and add all but 1 tablespoon of the oil. While oil is heating in pot, place the 1/2 cup flour, black pepper and 1 tablespoon of the dry gravy mix in a sturdy zip-top plastic bag. Put chicken pieces in bag and shake and/or knead until all pieces are coated with flour mixture.
  • 2. Transfer chicken to pot on stove. Cook, stirring constantly to break apart chicken pieces, until chicken is browned, about 15-20 minutes. Remove from pot, cover and set aside.
  • 3. Add remaining oil to same pot. Add the onions, potatoes, carrots and celery. Mix well and cook for 4-5 minutes, stirring well to incorporate and browned bits on bottom of pot. Add the chicken broth, remaining gravy mix, chicken gravy, white wine and French tarragon. Mix well, bring to a simmer and return chicken pieces to pot. Reduce heat and cover. Let simmer, stirring often, for an additional 10-12 minutes.
  • 4. Meanwhile, make the dumpling batter: In a medium bowl, mix the flour, baking powder, salt, milk, 1 tablespoon oil and parsley flakes. Mix just until combined.
  • 5. To make dumplings: Remove cover from pot and drop tablespoonsfuls of batter onto simmering stew. Reduce heat slightly, cover and cook for 10-12 minutes or until dumplings are cooked and puffed up. Toothpick instered into dumpling should come out clean. DO NOT TAKE LID OFF OF POT WHILE DUMPLINGS ARE COOKING!!!

PARSLEY DUMPLINGS



Parsley Dumplings image

Provided by Sandra Lee

Time 27m

Yield 4 servings

Number Of Ingredients 6

4 cups all-purpose flour
2 teaspoons Kosher salt, plus more to taste
4 large eggs
1/4 cup chopped parsley
3 tablespoons unsalted butter
Freshly ground black pepper, to taste

Steps:

  • Bring a large pot of water to a boil.
  • In a large bowl, whisk together the flour and salt. In another bowl whisk together 2 cups water and eggs. Pour the liquid into the center of the flour mixture. Whisk until the smooth loose dough forms. Mix in parsley until well incorporated. Let rest for 15 minutes.
  • Place a large colander or strainer from a pasta pot over a pot of boiling water. You do not want the colander/strainer to touch the boiling water it should be suspended a couple of inches over the water. Add half of the dough to the colander and using a rubber spatula press the dough through the holes while holding it over the boiling water, allowing the dough fall through holes into the water. Let cook for two minutes then remove the dumplings with a slotted onto a sheet pan. Repeat with remaining dough (Reserve 2 cups of cooked dumplings for Round 2 Recipe German Dumpling Soup.)
  • In a large nonstick skillet over medium-high heat, add half the butter. When it is melted, add half of the dumplings to the skillet, season with salt and pepper to taste and cook until they are golden and slightly crispy in places, about 5 minutes. Repeat with remaining butter and dumplings. Transfer to platter and serve immediately.

TEST KITCHEN'S FAVORITE CHICKEN AND DUMPLINGS



Test Kitchen's Favorite Chicken and Dumplings image

Fluffy parsley-speckled dumplings soak up the flavorful liquid of this chicken stew, the ultimate comfort food that's ideal for dinner on a chilly winter night.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Yield Serves 6 to 8

Number Of Ingredients 14

2 pounds bone-in, skin-on chicken thighs (4 to 5)
Kosher salt and freshly ground pepper
1 stick (8 tablespoons) cold unsalted butter
1 onion, diced (1 1/2 cups)
3 carrots, diced (1 1/4 cups)
1 stalk celery, diced (1/2 cup)
8 ounces white potato, peeled if desired and cut into 1/2-inch dice (1 1/2 cups)
1 1/4 teaspoons dried thyme
1 2/3 cups plus 1/4 cup unbleached all-purpose flour
1 cup partially defrosted frozen peas
6 tablespoons chopped fresh parsley, plus more for serving
2 teaspoons baking powder
3/4 cup whole milk
Lemon wedges, for serving

Steps:

  • Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).
  • Melt 4 tablespoons butter in a large pot over medium-high heat. Add onion, carrots, celery, potato, and thyme. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, peas, and 3 tablespoons parsley. Season with salt and pepper.
  • Meanwhile, whisk together remaining 1 2/3 cups flour, 3 tablespoons parsley, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped parsley and lemon wedges.

7-VEGETABLE CHICKEN STEW WITH DUMPLINGS



7-Vegetable Chicken Stew with Dumplings image

A delicious meal on a cold evening. You can also use skinless boneless chicken thighs if you prefer dark meat. I sometimes add mushrooms too, making it an 8-veg stew!

Provided by Lennie

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

2 lbs boneless skinless chicken breasts, each breast cut in 2 or 3 pieces
4 small potatoes, preferably red ones,cut into quarters
2 carrots, peeled and coarsely chopped
2 onions, peeled and quartered
2 stalks celery, sliced
1 1/2 cups cubed, peeled rutabagas
1 1/2 cups cubed, peeled sweet potatoes
4 cups chicken stock
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen peas
1 cup all-purpose flour
2 tablespoons chopped fresh parsley
2 tablespoons butter or 2 tablespoons margarine
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk, preferably lowfat milk

Steps:

  • In a large pot, combine chicken, all veg except peas, stock and spices; bring to a boil over high heat.
  • Reduce heat to medium-low and simmer, covered, for 20 minutes; stir in peas.
  • Meanwhile, in a food processor or by hand, make dumplings: combine flour, parsley, butter, baking powder and salt until mixture is in coarse crumbs; stir in milk, then drop by tablespoonfuls onto the hot stew; you should have about 6 mounds.
  • Cover pot and simmer-- don't boil hard and DON'T lift the lid-- for 15 minutes or until dumplings have risen.
  • Note: to reduce sodium content in this recipe, replace stock with water.

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings. Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness. They're cooked right on top of the chicken stew, partly poaching and partly steaming.

Provided by Alison Roman

Categories     dinner, poultry, soups and stews, main course

Time 2h

Yield 6 servings

Number Of Ingredients 19

2 pounds bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large yellow onion, diced
4 stalks celery, chopped
6 medium carrots (about 1 1/2 pounds), peeled and sliced 1/4-inch thick
4 sprigs thyme
1 tablespoon unsalted butter, plus more as needed
1/4 cup all-purpose flour
2 large leeks, white and light green parts thinly sliced
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3/4 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1/2 cup parsley, tender leaves and stems, finely chopped (optional)
1/4 cup chives, finely chopped (optional)

Steps:

  • Season chicken on both sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear chicken, skin-side down, until deeply golden brown, 8 to 10 minutes. Flip chicken and continue to cook until it is browned on the other side, another 5 to 8 minutes. Transfer chicken to a large plate, and pour off all fat into a measuring cup. (You should have about 5 tablespoons, depending on the fattiness of the chicken.)
  • Leaving all the browned bits in the pot, return 2 tablespoons of fat to the pot. Add onions, celery and half the carrots. Season with salt and pepper and cook on medium heat, stirring to scrape up all the bits on the bottom of the pot. Cook until vegetables start to soften, about 4 minutes or so. Return chicken to the pot along with thyme and 8 cups of water. Simmer, uncovered, until chicken is completely tender and liquid has reduced by about 1/4, about 30 to 40 minutes.
  • Transfer chicken to a plate or cutting board to cool. Strain the stock (you should have about 5 cups; if you have less, you can add water to make up the difference) and wipe out the pot.
  • Heat remaining 3 tablespoons chicken fat along with 1 tablespoon butter (if you don't have enough chicken fat, use enough butter to equal 4 tablespoons of fat) over medium heat. Sprinkle in flour and stir constantly until it's all a pale golden brown, about 2 to 3 minutes.
  • Slowly whisk in reserved chicken stock until no lumps remain (it will thicken considerably at first) and bring to a boil. Add leeks and remaining carrots, season with salt and pepper and lower the heat to simmer.
  • Remove and discard the skin and bones from the chicken. Shred the meat and add to the pot. Cook, stirring occasionally, until liquid is nicely thickened and carrots and leeks are tender, 10 to 12 minutes.
  • Make the dumplings: In a medium bowl, whisk together flour, baking powder, salt and pepper. In a small bowl, whisk together buttermilk and egg and add to dry ingredients, followed by melted butter. Using a wooden spoon or spatula, stir just to combine. (Do not overmix.)
  • Using a spoon, drop generous quarter-size dollops of the dumpling dough into the pot (they should just sit right on top; they will not sink), spacing them apart as much as possible (it's O.K. if they touch). Cover the pot and reduce heat to low. Cook, undisturbed, until the dumplings are puffed and totally cooked through, 18 to 22 minutes. (Test a dumpling by cutting it in half; it should look slightly biscuity, but with no raw bits of dough. If it needs more time, continue to cook.)
  • Remove lid and divide among bowls; sprinkle with parsley and chives, if using.

Nutrition Facts : @context http, Calories 668, UnsaturatedFat 23 grams, Carbohydrate 49 grams, Fat 37 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 11 grams, Sodium 1035 milligrams, Sugar 9 grams, TransFat 0 grams

CHICKEN STEW WITH DUMPLINGS



Chicken Stew with Dumplings image

My mother usually didn't care for dumplings. But she raved about this stew...dumplings and all. It's a down-home delicious meal that I make often for my family.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 18

2-1/2 to 3 pounds bone-in chicken thighs or drumsticks
5 cups water
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3/4 pound new potatoes, quartered
3 carrots, cut into 2-inch pieces
2 celery ribs, sliced
1 medium onion, cut into eighths
1 package (10 ounces) frozen peas
DUMPLINGS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter or margarine
3/4 cup milk
1/4 cup minced fresh parsley

Steps:

  • Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender. , Skim fat. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks; return to broth. Add next nine ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender. , Meanwhile, combine the flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook for 8-10 minutes or until the dumplings are tender.

Nutrition Facts : Calories 340 calories, Fat 12g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 706mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

CHICKEN AND PARSLEY DUMPLINGS



Chicken and Parsley Dumplings image

Make and share this Chicken and Parsley Dumplings recipe from Food.com.

Provided by Chef Gerard

Categories     Chicken

Time 1h

Yield 8 oz Bowls, 8 serving(s)

Number Of Ingredients 15

4 ounces cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 tablespoon parsley, chopped
3 ounces onions, diced
5 ounces all-purpose flour
4 ounces butter
3 cups chicken stock, hot
2 cups milk, hot
1 cup cream, hot
2 ounces carrots, diced
1 ounce red bell pepper, diced
1 ounce celery, diced
2 lbs chicken meat, cooked boneless chunks

Steps:

  • FOR THE DUMPLINGS:.
  • Combine and sift flour, baking powder and salt.
  • Add milk and mix lightly.
  • Do not overmix.
  • Consistency should be slightly softer than biscuit dough.
  • FOR THE STEW:.
  • Saute onions in melted butter until soft.
  • add flour.
  • Stir and cook slowly for 10 minutes.
  • do not brown.
  • Add hot stock.
  • stir until thickened and smooth.
  • Add hot milk and cream and blend well.
  • Saute peppers, carrots and celery until soft add to stew.
  • Combine chicken and sauce, stirring carefully to prevent breaking up pieces of chicken.
  • Place stew in a casserole dish and top with 1 oz spoonful portions of dumpling batter.
  • Cover and bake 20 minutes at 350°F or until dumplings are cooked.

PARSLEY DUMPLINGS



Parsley Dumplings image

Categories     Milk/Cream     Herb     Side     Steam     Vegetarian     Quick & Easy     Parsley     Bon Appétit

Number Of Ingredients 9

Nonstick vegetable oil spray
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
1 1/2 tablespoons butter, cut into 1/2-inch cubes
1/2 cup whole milk
2 tablespoons chopped fresh Italian parsley
Special Equipment
bamboo steamer or metal steamer rack.

Steps:

  • Spray bamboo steamer basket or large metal steamer rack with nonstick spray. Add enough water to large skillet to reach depth of 1 inch. Bring water to boil; reduce to simmer.
  • Meanwhile, whisk flour, baking powder, and kosher salt in medium bowl to blend. Using fingertips, rub butter into dry ingredients until incorporated. Add milk and chopped parsley and stir just to blend. Drop small walnut-size mounds of dough into prepared steamer basket, spacing dumplings apart. Set steamer basket atop simmering water and cover tightly. Steam dumplings until cooked through, about 10 minutes. DO AHEAD: Dumplings can be made 3 hours ahead. Cool, cover, and let stand at room temperature.

OLD FASHIONED CHICKEN AND DUMPLINGS



Old Fashioned Chicken and Dumplings image

This is comfort food that can't be beat!

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 20

Number Of Ingredients 13

7 pounds cut up chicken pieces
4 cups chicken stock
2 onions, chopped
3 stalks celery, chopped
3 teaspoons salt
1 egg
¼ cup milk
1 ½ cups all-purpose flour, divided
1 ½ teaspoons baking powder
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
1 cup water
½ teaspoon ground black pepper

Steps:

  • In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
  • To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
  • To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.

Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g

CHICKEN CASSEROLE WITH HERBY DUMPLINGS



Chicken casserole with herby dumplings image

Bypass the suet and make lighter dumplings for this family-friendly one-pot stew

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 14

12 skinless chicken pieces - a mixture of thighs and drumsticks on the bone, and halved chicken breasts
3 tbsp plain flour
2 tbsp sunflower oil
2 onions, sliced
2 carrots, diced
200g bacon lardons, smoked or unsmoked, or streaky rashers, snipped
3 bay leaves
3 sprigs thyme
250ml red wine
3 tbsp tomato paste
1 chicken stock cube
140g cold butter, diced
250g self-raising flour
2 tbsp chopped mixed herb - try parsley, thyme and sage or chives

Steps:

  • Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
  • Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
  • Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
  • Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
  • Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.

Nutrition Facts : Calories 744 calories, Fat 38.3 grams fat, SaturatedFat 17.3 grams saturated fat, Carbohydrate 43.9 grams carbohydrates, Sugar 6.6 grams sugar, Fiber 4.3 grams fiber, Protein 34.9 grams protein, Sodium 3 milligram of sodium

Tips:

  • Use a Dutch oven or a large pot with a tight-fitting lid for even cooking.
  • Brown the chicken pieces well before adding the other ingredients. This will help to develop flavor and prevent the chicken from becoming dry.
  • Add the vegetables and cook until they are tender-crisp. This will help to preserve their nutrients and flavor.
  • Use a combination of fresh and dried herbs for added flavor. Fresh herbs will add a bright, vibrant flavor, while dried herbs will add a more subtle, earthy flavor.
  • Make sure the dumplings are cooked through before serving. They should be firm to the touch and no longer doughy in the center.

Conclusion:

This chicken stew with parsley dumplings is a hearty, flavorful dish that is perfect for a cold winter day. The chicken is tender and juicy, the vegetables are tender-crisp, and the dumplings are light and fluffy. This stew is sure to please everyone at your table.

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