13 Stew Recipes With Dumplings That Bring Back Memories

Is there anything more comforting than a hearty stew with dumplings? These dishes have a way of warming the heart and soothing the soul. Each recipe here carries its own tale, reminiscent of family gatherings and cozy evenings. Whether you’re in the mood for chicken, beef, or something a bit more adventurous, these stews are sure to bring back cherished memories. Ready to enjoy a taste of nostalgia?

Classic Chicken and Dumplings

Classic Chicken and Dumplings is a comforting and hearty dish that combines tender chicken with fluffy dumplings in a rich and savory broth. This timeless recipe is perfect for a cozy family dinner, offering warmth and satisfaction in every bite. The dumplings, which are fundamentally soft, biscuit-like dough pieces, soak up the flavorful broth, creating a delightful texture contrast with the tender chicken and vegetables.

To create this dish, you’ll start by simmering chicken with vegetables and herbs to develop a deeply flavorful broth. After the chicken is cooked through, tender dumplings are gently dropped into the bubbling broth, where they cook to fluffy perfection. The end result is a deliciously satisfying meal that’s both filling and nourishing, perfect for serving 4-6 people.

Ingredients

• 1 whole chicken (3-4 pounds), cut into pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt (for dumplings)
• 1/4 cup cold butter, cubed
• 1 cup milk
• 2 tablespoons chopped fresh parsley (optional)

Cooking Instructions

1. Prepare the Chicken and Broth: Heat olive oil in a large pot over medium-high heat. Add the chicken pieces and brown them on all sides. Remove the chicken and set aside. In the same pot, add the onion, carrots, celery, and garlic, sautéing until the vegetables are tender.
2. Simmer the Broth: Return the chicken to the pot, add chicken broth, salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the chicken is fully cooked and tender.
3. Prepare the Dumplings: In a mixing bowl, combine flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until just combined to form a dough.
4. Cook the Dumplings: Remove the chicken from the pot and shred the meat, discarding the bones and skin. Drop spoonfuls of the dumpling dough into the simmering broth. Cover the pot and let the dumplings cook for about 15 minutes, or until they’re fluffy and cooked through.
5. Finish the Dish: Return the shredded chicken to the pot, stir gently, and let everything heat through. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving, if desired.

Extra Tips

When making Classic Chicken and Dumplings, be sure to not overwork the dumpling dough, as this can result in tough dumplings.

Also, keep the pot covered while the dumplings cook to guarantee they steam properly and turn out light and fluffy.

For added flavor, you can incorporate a splash of white wine into the broth while simmering the chicken, or add a touch of cream just before serving for a richer consistency.

Beef Stew With Herb Dumplings

Beef Stew With Herb Dumplings is a comforting and hearty dish that combines tender beef, rich vegetables, and fluffy herb-infused dumplings. This classic recipe is perfect for a cozy family dinner, providing warmth and satisfaction on a chilly day.

The slow-cooked beef stew is rich in flavor, with the meat becoming melt-in-your-mouth tender after simmering in a savory broth. The herb dumplings add a wonderful aromatic touch to the dish, making it both flavorful and filling.

This dish is ideal for serving 4-6 people, making it perfect for a family gathering or a casual dinner with friends. The combination of herbs in the dumplings complements the beef stew beautifully, enhancing the overall taste experience.

Prepare this dish when you have some time to let it slowly simmer on the stove, allowing all the ingredients to meld together into a delicious, heartwarming meal.

Ingredients:

*For the Beef Stew:*

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 2 cups carrots, sliced
• 2 cups potatoes, diced
• 1 cup celery, sliced
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Herb Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 3/4 cup milk
• 1/4 cup butter, melted

Cooking Instructions:

1. Prepare the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef from the pot and set it aside.
2. Cook the Aromatics: In the same pot, add the onions and garlic. Sauté until the onions are translucent and fragrant, about 5 minutes.
3. Build the Stew Base: Return the beef to the pot. Add the beef broth, red wine (if using), tomato paste, carrots, potatoes, celery, bay leaves, thyme, salt, and pepper. Stir well to combine.
4. Simmer the Stew: Bring the mixture to a simmer over medium heat. Then, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
5. Prepare the Dumpling Dough: In a mixing bowl, whisk together the flour, baking powder, and salt. Stir in the parsley and thyme. Add the milk and melted butter, stirring until a soft dough forms.
6. Add the Dumplings: Remove the lid from the stew. Drop spoonfuls of the dumpling dough onto the surface of the simmering stew. Cover the pot again and let it cook for an additional 15-20 minutes, or until the dumplings are cooked through and fluffy.
7. Serve: Remove the bay leaves and discard them. Ladle the stew into bowls, ensuring each serving has a generous portion of both beef and dumplings. Serve hot.

Extra Tips:

For the best flavor, try to prepare this dish a day ahead of serving. The flavors will deepen and improve as it sits overnight.

Additionally, if you find the stew is too thick after adding the dumplings, you can add a little more beef broth to achieve your desired consistency.

Feel free to experiment with other herbs in the dumplings, such as chives or oregano, to customize the flavor to your liking.

Vegetable Stew With Savory Dumplings

Vegetable Stew With Savory Dumplings is a comforting and hearty dish perfect for a cozy meal. This recipe combines a medley of fresh vegetables simmered in a rich broth, enhanced with aromatic herbs and spices. The stew is then topped with tender, savory dumplings that soak up the delicious flavors, making for a satisfying and wholesome meal. Ideal for both vegetarians and anyone looking for a lighter yet filling dish, this recipe is certain to become a favorite in your kitchen repertoire.

The beauty of this dish lies in its simplicity and versatility. You can easily adapt the recipe to include your favorite seasonal vegetables, making it perfect for any time of the year. The dumplings, made with a mixture of flour and herbs, add a delightful texture and flavor contrast to the stew. Serve this Vegetable Stew With Savory Dumplings for a hearty family dinner or as a comforting meal on a chilly evening, and you’ll find it to be a true crowd-pleaser.

Ingredients for 4-6 servings:

*For the Vegetable Stew:*

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 stalks celery, sliced
• 2 potatoes, cubed
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 cup green beans, trimmed and cut into pieces
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Savory Dumplings:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon dried parsley
• 1 teaspoon dried chives
• 3/4 cup milk
• 2 tablespoons butter, melted

Cooking Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
2. Add Vegetables: Stir in the carrots, celery, potatoes, zucchini, red bell pepper, and green beans. Cook for another 5 minutes, stirring occasionally.
3. Simmer the Stew: Pour in the diced tomatoes and vegetable broth. Add the dried thyme and oregano, and season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender.
4. Prepare Dumpling Batter: While the stew simmers, prepare the dumpling batter. In a large bowl, mix together the flour, baking powder, salt, dried parsley, and dried chives. Stir in the milk and melted butter until combined.
5. Add Dumplings to Stew: Once the vegetables are tender, drop spoonfuls of the dumpling batter on top of the simmering stew. Cover the pot with a lid and let the dumplings cook for 10-15 minutes, or until they’re puffed up and cooked through.
6. Serve: Ladle the stew into bowls, guaranteeing each serving has a generous portion of both vegetables and dumplings. Garnish with additional herbs if desired.

Extra Tips:

For a heartier version, feel free to add your choice of protein such as chickpeas or tofu to the stew. If you like a spicier kick, consider adding a pinch of red pepper flakes or cayenne pepper.

Additionally, verify your stew is simmering gently when adding the dumplings to allow them to cook evenly and absorb the stew’s flavors. If you have leftovers, the stew can be stored in the refrigerator for up to three days, but the dumplings may absorb more liquid and become softer over time.

Lamb Stew With Minted Dumplings

Lamb Stew with Minted Dumplings is a comforting and aromatic dish perfect for cozy family dinners. This hearty stew combines tender pieces of lamb with an array of vegetables that infuse the dish with rich flavors. The minted dumplings add a delightful twist, providing a fresh and herby complement to the robust lamb stew.

Whether you’re preparing a special weekend meal or a simple weeknight dinner, this recipe is sure to impress and satisfy. The key to a great lamb stew lies in slow-cooking the meat until it becomes tender and succulent. The addition of minted dumplings not only enhances the stew with a burst of fresh flavor but also provides a delightful texture contrast.

This recipe serves 4-6 people, making it ideal for gatherings or leftovers that taste even better the next day. Let’s explore the ingredients needed and the step-by-step process to create this delicious dish.

Ingredients:

• 2 lbs lamb shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 potatoes, diced
• 1 tablespoon tomato paste
• 4 cups beef or lamb stock
• 2 teaspoons fresh rosemary, chopped
• 1 bay leaf
• Salt and pepper to taste

For the Minted Dumplings:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons butter, chilled and diced
• 1/4 cup fresh mint, chopped
• 3/4 cup milk

Cooking Instructions:

1. Prepare the Lamb: Season the lamb chunks with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the lamb and brown on all sides, working in batches if necessary. Remove the browned lamb from the pot and set aside.
2. Cook the Vegetables: In the same pot, add the chopped onion and garlic. Sauté for about 5 minutes until the onion becomes translucent. Add the carrots, parsnips, and potatoes, and cook for an additional 5 minutes, stirring occasionally.
3. Combine Ingredients: Stir in the tomato paste, ensuring it coats the vegetables. Return the lamb to the pot and pour in the stock. Add rosemary and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is tender.
4. Make the Dumplings: While the stew is simmering, prepare the dumplings. In a bowl, mix the flour, baking powder, and salt. Rub in the butter until the mixture resembles breadcrumbs. Stir in the chopped mint and gradually add milk to form a soft dough.
5. Cook the Dumplings: Once the lamb is tender, drop spoonfuls of the dumpling dough onto the surface of the stew. Cover the pot with a tight-fitting lid and cook for an additional 15-20 minutes, or until the dumplings are cooked through and fluffy.
6. Serve: Taste the stew and adjust seasoning if necessary. Serve hot, garnished with additional fresh mint if desired.

Extra Tips:

When browning the lamb, be sure not to overcrowd the pot to achieve a good sear, which enhances the stew’s flavor. If the stew becomes too thick, simply add a bit more stock or water.

Fresh mint adds a vibrant touch to the dumplings, but you can substitute with parsley or coriander if preferred. To reheat leftovers, gently warm on the stove, adding a splash of water or stock to maintain the desired consistency.

Pork and Cider Stew With Apple Dumplings

Pork and Cider Stew With Apple Dumplings is a comforting and hearty dish that brings together the savory flavors of tender pork and the sweet, tangy notes of apples and cider. This stew is perfect for chilly evenings, as the warmth of the cider and the richness of the pork create a satisfying meal that will please the whole family.

The apple dumplings, which cook right in the stew, absorb the delicious flavors and add a unique twist to the traditional dumpling experience. This recipe serves 4-6 people and is ideal for a cozy dinner with friends or family.

The combination of ingredients creates a delightful balance of flavors, with the tender pork melting in your mouth and the dumplings providing a satisfying texture. The preparation is straightforward, guaranteeing that even novice cooks can create this comforting dish with ease.

Ingredients:

• 2 lbs pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups apple cider
• 2 cups chicken broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 large apples, peeled, cored, and diced
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup cold butter, cubed
• 1 cup milk
• 1 tablespoon fresh parsley, chopped

Cooking Instructions:

1. Prepare the Pork: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork cubes in batches, searing them until browned on all sides. Remove the pork and set it aside.
2. Sauté the Aromatics: In the same pot, reduce the heat to medium and add the chopped onion. Sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Deglaze the Pot: Pour in the apple cider, scraping up any browned bits from the bottom of the pot. This will add depth of flavor to the stew.
4. Simmer the Stew: Return the pork to the pot, along with the chicken broth, tomato paste, bay leaves, and thyme. Season with salt and pepper. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 1.5 to 2 hours, or until the pork is tender.
5. Add the Apples: Stir in the diced apples and continue to simmer for an additional 15 minutes.
6. Prepare the Dumplings: In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk until a dough forms.
7. Cook the Dumplings: Drop spoonfuls of the dumpling dough onto the simmering stew. Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and fluffy.
8. Finish and Serve: Remove the bay leaves and sprinkle the stew with fresh parsley before serving.

Extra Tips:

For best results, make sure the pork is well-browned to enhance the stew’s flavor. If you prefer a thicker stew, you can whisk a tablespoon of cornstarch with a bit of cold water and stir it into the stew before adding the dumplings.

Feel free to experiment with different types of apples—tart apples like Granny Smith add a nice contrast to the sweetness of the cider. If you want a bit of spice, consider adding a pinch of cayenne or smoked paprika to the stew as it simmers.

Turkey Stew With Cornbread Dumplings

Turkey Stew With Cornbread Dumplings is a comforting and hearty dish perfect for cooler weather. This delightful stew combines tender pieces of turkey with a medley of vegetables and is topped with fluffy cornbread dumplings, creating a satisfying meal that your family will love.

The savory broth is rich and flavorful, while the cornbread dumplings add a touch of sweetness and texture to the stew. This recipe yields a serving size suitable for 4-6 people, making it ideal for family dinners or small gatherings.

The ingredients are simple and easy to find, and the cooking process involves simmering the stew to develop deep flavors before finishing with the dumplings. Whether you’re using leftover turkey or cooking it fresh, this dish is sure to become a favorite in your household.

Ingredients:

• 2 tablespoons olive oil
• 1 pound turkey breast, cut into bite-sized pieces
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, diced
• 4 cups chicken or turkey broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 cup milk
• 1 egg
• 2 tablespoons melted butter

Cooking Instructions:

1. Prepare the Ingredients: Begin by chopping the onion, mincing the garlic, slicing the carrots and celery, and dicing the potatoes. Cut the turkey breast into bite-sized pieces, ensuring even cooking.
2. Sauté the Turkey and Vegetables: In a large pot, heat the olive oil over medium heat. Add the turkey pieces and cook until browned on all sides. Remove the turkey and set aside. In the same pot, add the onion and garlic, sautéing until the onion is translucent.
3. Build the Stew Base: Add the carrots, celery, and potatoes to the pot. Stir in the thyme, rosemary, salt, and pepper. Return the turkey to the pot and pour in the broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, allowing the flavors to meld.
4. Prepare the Cornbread Dumplings: In a bowl, combine the cornmeal, flour, baking powder, and sugar. In a separate bowl, whisk together the milk, egg, and melted butter. Gradually mix the wet ingredients into the dry ingredients until a dough forms.
5. Cook the Dumplings: Drop spoonfuls of the cornbread dough onto the simmering stew, ensuring the dumplings are evenly spaced. Cover the pot and let the dumplings cook for about 15-20 minutes, or until they’re firm and cooked through.
6. Serve and Enjoy: Once the dumplings are done, ladle the stew into bowls, ensuring each serving gets a generous portion of vegetables, turkey, and dumplings. Serve hot.

Extra Tips:

For a richer flavor, you can deglaze the pot with a splash of white wine after browning the turkey and before adding the vegetables.

If you prefer a thicker stew, consider adding a tablespoon of flour to the sautéed vegetables before adding the broth. Additionally, feel free to customize the vegetables based on your preferences or what you have on hand.

This stew is also a great way to use up leftover turkey from holiday meals.

Seafood Stew With Cheddar Dumplings

Seafood Stew With Cheddar Dumplings is a comforting and hearty dish that combines the rich flavors of the sea with the creamy, cheesy goodness of cheddar-infused dumplings. This delightful stew brings together a medley of fresh seafood simmered in a savory broth, enriched with aromatic herbs and vegetables.

The crowning glory of the dish is the cheddar dumplings, which add a satisfying, cheesy contrast to the robust flavors of the stew. This dish is perfect for a cozy family dinner, offering a warm embrace on a chilly evening. The combination of tender seafood and fluffy dumplings creates a textural delight, making each spoonful a taste adventure.

The recipe serves 4-6 people, making it ideal for gathering your loved ones around the table to savor the taste of the ocean with a comforting twist.

Ingredients (Serves 4-6):

• 1 lb mixed seafood (such as shrimp, scallops, and white fish)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 red bell pepper, diced
• 4 cups seafood stock or fish broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup shredded cheddar cheese
• 2/3 cup milk
• 2 tablespoons unsalted butter, melted

Instructions:

1. Prepare the Seafood: Rinse the seafood under cold water and pat dry with paper towels. If using shrimp, peel and devein them. Cut the white fish into bite-sized pieces. Set the seafood aside in the refrigerator while you prepare the rest of the stew.
2. Cook the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, celery, and red bell pepper. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
3. Simmer the Stew Base: Add the seafood stock, diced tomatoes, thyme, bay leaf, salt, and pepper to the pot. Stir well to combine, and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld together.
4. Make the Dumpling Dough: In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the shredded cheddar cheese. Add the milk and melted butter, mixing until just combined to form a soft dough.
5. Add Seafood to Stew: Carefully add the seafood to the simmering stew, stirring gently to distribute it evenly. Cook for about 5-7 minutes, or until the seafood is cooked through and opaque.
6. Drop Dumplings into Stew: Use a tablespoon to drop spoonfuls of the cheddar dumpling dough onto the surface of the simmering stew. Cover the pot with a lid and let the stew and dumplings cook for another 10-12 minutes. Don’t lift the lid during this time, as the steam helps cook the dumplings.
7. Check for Doneness: After 10-12 minutes, check that the dumplings are cooked through by inserting a toothpick into one; it should come out clean. Adjust seasoning with additional salt and pepper if needed.

Extra Tips:

For the best results, use the freshest seafood available, and adjust the variety based on personal preference or what’s locally accessible. If you prefer a spicier stew, consider adding a pinch of red pepper flakes or a dash of hot sauce.

When making the dumplings, handle the dough lightly to guarantee they remain tender and fluffy. Finally, the stew can be prepared a day in advance and refrigerated; just reheat gently before adding the dumplings to save time on a busy day.

Lentil Stew With Spiced Dumplings

Lentil Stew with Spiced Dumplings is a hearty, comforting dish that brings together the earthiness of lentils with the aromatic flavors of spiced dumplings. This stew is perfect for a cozy family dinner, offering a rich, savory broth filled with vegetables and protein-packed lentils. The dumplings, seasoned with a blend of spices, add a delightful texture and zest that perfectly complements the stew. Ideal for chilly evenings, this one-pot meal is both nutritious and satisfying.

The beauty of Lentil Stew with Spiced Dumplings lies in its simplicity and versatility. It’s a dish that can easily be adapted to suit various dietary preferences by adding or subtracting ingredients as needed. For a vegetarian version, use vegetable stock and load it up with your favorite seasonal vegetables. For those who prefer a meatier version, consider adding chunks of chicken or beef. This recipe makes enough to serve 4-6 people, making it a great option for a family meal or for leftovers that can be enjoyed the next day.

Ingredients for Lentil Stew With Spiced Dumplings (Serves 4-6):

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1 cup dried lentils, rinsed
• 6 cups vegetable or chicken stock
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 2 tablespoons fresh parsley, chopped
• 3/4 cup milk
• 2 tablespoons butter, melted

Cooking Instructions:

1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic, carrots, and celery, and cook for an additional 5 minutes.
2. Add Spices and Lentils: Sprinkle the ground cumin, coriander, and smoked paprika over the vegetables. Stir well to coat everything evenly with the spices. Add the rinsed lentils and stir to combine.
3. Simmer the Stew: Pour in the vegetable or chicken stock and diced tomatoes. Stir to mix, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes, or until the lentils and vegetables are tender.
4. Make the Dumpling Dough: In a large bowl, whisk together the all-purpose flour, baking powder, salt, ground turmeric, and ground cumin. Stir in the chopped parsley. In a separate bowl, mix the milk and melted butter, then pour this into the flour mixture. Stir just until the dough comes together.
5. Cook the Dumplings: Drop heaping tablespoons of the dumpling dough onto the surface of the simmering stew. Cover the pot and let the dumplings cook for 15 minutes. Don’t uncover the pot during this time, as the steam is necessary for the dumplings to cook properly.
6. Final Touches: Once the dumplings are cooked through, taste the stew and adjust the seasoning if necessary. Serve hot, garnished with additional chopped parsley if desired.

Extra Tips:

When making the dumplings, avoid overworking the dough; mix just until the ingredients are combined to guarantee they remain light and fluffy.

If the stew becomes too thick, add a little more stock or water to reach the desired consistency.

Feel free to customize the spice levels in both the stew and dumplings to suit your taste preferences.

For added depth of flavor, consider adding a splash of red wine or a dash of Worcestershire sauce to the stew during the simmering process.

Irish Stew With Parsley Dumplings

Irish Stew With Parsley Dumplings is a hearty and comforting dish that combines the rich flavors of tender meat and vegetables with the soft, herby goodness of dumplings. This classic Irish recipe is perfect for a cozy family dinner or a gathering with friends, offering a taste of Ireland’s culinary tradition.

The stew is made with succulent pieces of lamb or beef, slow-cooked with carrots, potatoes, and onions, creating a savory broth that’s both flavorful and satisfying. Topped with fluffy parsley dumplings, this dish is sure to become a family favorite.

The dumplings, made from a simple flour mixture, are elevated with the addition of fresh parsley, providing a burst of color and a hint of freshness to the dish. When cooked in the stew, they absorb the delicious flavors, becoming the perfect accompaniment to the rich and hearty stew.

Whether served on a chilly winter evening or as part of a St. Patrick’s Day celebration, Irish Stew With Parsley Dumplings offers warmth and comfort with every bite.

Ingredients (serving size: 4-6 people):

• 2 pounds of lamb or beef, cut into chunks
• 2 tablespoons of vegetable oil
• 1 large onion, chopped
• 3 carrots, peeled and sliced
• 4 potatoes, peeled and diced
• 2 cloves of garlic, minced
• 4 cups of beef or vegetable stock
• 2 tablespoons of tomato paste
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• 2 cups of all-purpose flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 3/4 cup of milk
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of butter, melted

Cooking Instructions:

1. Prepare the Meat: Heat the vegetable oil in a large pot over medium-high heat. Add the chunks of lamb or beef and brown them on all sides. Remove the meat and set it aside.
2. Cook the Vegetables: In the same pot, add the chopped onion, sliced carrots, and diced potatoes. Cook for about 5 minutes until the onions become translucent. Add the minced garlic and cook for an additional minute.
3. Combine Ingredients: Return the browned meat to the pot. Stir in the tomato paste, thyme, salt, and pepper. Pour in the beef or vegetable stock and bring the mixture to a boil.
4. Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer for 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through.
5. Make the Dumplings: In a large bowl, combine the flour, baking powder, and salt. Stir in the chopped parsley. Add the milk and melted butter, mixing until a soft dough forms.
6. Cook the Dumplings: Drop spoonfuls of the dumpling dough onto the simmering stew. Cover the pot and let the dumplings cook for about 15-20 minutes, or until they’re cooked through and fluffy.
7. Serve: Once the dumplings are cooked, ladle the stew and dumplings into bowls and serve hot.

Extra Tips:

For the best results, use a well-marbled cut of meat, such as lamb shoulder or beef chuck, to guarantee the stew remains tender and flavorful.

Fresh parsley adds a vibrant touch to the dumplings, but you can substitute with dried parsley if fresh is unavailable. Adjust the seasoning of the stew according to your taste, and feel free to add other vegetables like parsnips or peas for variety.

Mushroom Stew With Garlic Dumplings

Mushroom Stew With Garlic Dumplings is a hearty and flavorful dish perfect for cozy evenings. This comforting stew combines earthy mushrooms with tender garlic-infused dumplings, creating a delightful meal that’s both satisfying and delicious.

The rich mushroom broth, enhanced with aromatic herbs, complements the soft and fluffy dumplings perfectly, making it an ideal dish for sharing with friends and family.

This recipe is designed to serve 4-6 people, making it perfect for a family dinner or a small gathering. The mushroom stew requires a mix of fresh mushrooms, which lend their unique flavors to the broth, while the garlic dumplings add a savory twist that elevates the dish.

With a few simple steps, you can create this mouthwatering stew that’s sure to impress your loved ones.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 pounds mixed mushrooms (such as cremini, shiitake, and button), sliced
• 6 cups vegetable broth
• 2 tablespoons soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup chopped fresh parsley
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 4 cloves garlic, minced

Cooking Instructions:

1. Prepare the Mushroom Base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

Add the sliced mushrooms, cooking until they’re browned and have released their moisture, about 8-10 minutes.

2. Create the Broth: Pour in the vegetable broth, soy sauce, thyme, rosemary, salt, and pepper. Stir well to combine, then bring the mixture to a simmer.

Reduce the heat to low and let it cook gently for about 15-20 minutes to allow the flavors to meld.

3. Make the Dumpling Dough: In a mixing bowl, combine the flour, baking powder, and salt. Stir in the chopped parsley.

In a separate bowl, mix the milk, melted butter, and minced garlic. Pour the wet ingredients into the dry ingredients, mixing until a soft dough forms.

4. Cook the Dumplings: Using a tablespoon, scoop the dumpling dough and drop spoonfuls onto the surface of the simmering stew.

Cover the pot with a lid and let the dumplings cook for about 15 minutes, or until they’re puffed up and cooked through.

5. Serve: Once the dumplings are cooked, serve the stew hot, garnished with additional fresh parsley if desired.

Extra Tips: When making Mushroom Stew With Garlic Dumplings, make sure to not overmix the dumpling dough as this can lead to tough dumplings.

For the best flavor, use a variety of mushrooms to enhance the depth of the stew. If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the broth before adding the dumplings.

Enjoy the stew with a side of crusty bread for a complete meal.

Venison Stew With Thyme Dumplings

Venison stew is a hearty and comforting dish that’s perfect for colder months. The rich, gamey flavor of the venison pairs beautifully with the robust broth and tender vegetables. When topped with fluffy thyme dumplings, this dish becomes a complete meal that’s both satisfying and delicious. The thyme adds a fragrant herbal note to the dumplings, enhancing the overall flavor profile of the stew.

This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering. The key to a successful venison stew is to cook the meat slowly, allowing it to become tender and absorb the flavors of the broth and spices. The dumplings are a simple yet delightful addition that soaks up the stew’s juices, providing a perfect balance of textures and tastes.

Ingredients:

*For the Stew:*

• 2 pounds venison, cubed
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 carrots, sliced
• 2 parsnips, sliced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Thyme Dumplings:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon fresh thyme leaves
• 3/4 cup milk
• 2 tablespoons butter, melted

Cooking Instructions:

1. Prepare the Venison: Heat the olive oil in a large pot over medium-high heat. Add the cubed venison and brown it on all sides. Remove the venison from the pot and set aside.
2. Sauté Vegetables: In the same pot, add the onions, carrots, and parsnips. Cook until the onions are translucent. Add the minced garlic and cook for another minute.
3. Add Tomato Paste and Wine: Stir in the tomato paste, and then pour in the red wine. Cook for a few minutes to let the alcohol evaporate, scraping the bottom of the pot to deglaze any browned bits.
4. Combine Ingredients: Return the venison to the pot. Add the beef broth, bay leaves, dried thyme, salt, and pepper. Bring the mixture to a boil.
5. Simmer the Stew: Reduce the heat to low, cover, and let the stew simmer for 1.5 to 2 hours, or until the venison is tender.
6. Prepare Dumplings: In a mixing bowl, combine flour, baking powder, salt, and fresh thyme leaves. Stir in the milk and melted butter until a dough forms.
7. Add Dumplings: Drop spoonfuls of the dumpling dough onto the surface of the simmering stew. Cover and cook for an additional 15-20 minutes without lifting the lid, allowing the dumplings to steam and cook through.
8. Serve: Once the dumplings are cooked and fluffy, remove the pot from the heat. Serve the venison stew hot, making sure each bowl gets a portion of both stew and dumplings.

Extra Tips:

When making venison stew, marinating the meat overnight in red wine and herbs can enhance its flavor and tenderness. If you prefer a thicker stew, stir in a slurry of cornstarch and water during the last 10 minutes of cooking.

Additionally, ascertain the stew is simmering gently before adding the dumplings, as a vigorous boil can cause them to break apart. Enjoy your venison stew with crusty bread or a side salad for a complete meal.

Moroccan Stew With Couscous Dumplings

Moroccan stew is a flavorful and aromatic dish that combines a variety of vegetables and spices to create a hearty meal. The addition of couscous dumplings makes this stew unique, adding a delightful texture and absorbent quality that soaks up the rich flavors of the broth.

This dish is perfect for those looking to explore North African cuisine with a comforting twist, marrying traditional Moroccan spices with the fluffy, tender dumplings.

Couscous dumplings are an innovative twist on traditional dumplings, offering a nutty and slightly chewy texture that complements the stew perfectly. The stew itself is a medley of nutritious vegetables simmered in a seasoned broth, bringing out the natural sweetness and depth of each ingredient.

This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering with friends.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 large sweet potato, peeled and cubed
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 cup couscous
• 1/4 cup all-purpose flour
• 1 egg
• 2 tablespoons chopped fresh parsley

Cooking Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic, cumin, coriander, paprika, cinnamon, and cayenne pepper. Cook for an additional 2 minutes until the spices are fragrant.
2. Add Vegetables: Add the sweet potato, carrots, red bell pepper, and zucchini to the pot. Stir well to coat the vegetables with the spice mixture. Cook for about 5 minutes, allowing the vegetables to begin softening.
3. Simmer the Stew: Add the chickpeas, diced tomatoes, and vegetable broth to the pot. Stir to combine all ingredients. Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the vegetables are tender.
4. Make the Dumplings: While the stew simmers, prepare the couscous dumplings. In a bowl, combine the couscous, flour, egg, and half of the chopped parsley. Mix until a dough forms. If the mixture is too dry, add a tablespoon of water to help bind it together.
5. Form and Cook Dumplings: Form small balls with the couscous mixture, about the size of a walnut. Carefully drop them into the simmering stew. Cover the pot and let the dumplings cook for 10-12 minutes, or until they’re cooked through and firm.
6. Finish and Serve: Taste the stew and season with salt and pepper as needed. Stir in the remaining parsley before serving. Ladle the stew into bowls, making sure each serving has several dumplings.

Extra Tips:

When making the couscous dumplings, confirm the dough is well-bound by adjusting the moisture content with water if necessary. This will help the dumplings maintain their shape during cooking.

You can also experiment with adding spices or herbs to the dumpling mixture for an extra layer of flavor. For a richer taste, consider using chicken broth instead of vegetable broth if dietary preferences allow.

Always taste the stew before serving to confirm the seasoning is to your liking.

Hungarian Goulash With Paprika Dumplings

Hungarian Goulash With Paprika Dumplings is a comforting, hearty dish that brings the rich and robust flavors of Hungary to your table. This traditional stew is known for its bold use of paprika, which gives the goulash its distinct color and depth of flavor. The tender chunks of beef are simmered slowly with onions, garlic, and a hint of caraway seeds, resulting in a savory and aromatic dish that’s perfect for a cozy meal.

The paprika dumplings, infused with the same vibrant spice, add a delightful texture and complement the stew beautifully. The combination of the goulash and the dumplings makes this dish a complete meal in itself, providing both protein and carbohydrates. It’s an ideal recipe for serving 4-6 people, making it a great option for family dinners or small gatherings.

The dumplings soak up the flavorful broth, guaranteeing every bite is packed with the essence of the stew. With a bit of patience and attention to detail, you can recreate this traditional Hungarian favorite in your own kitchen.

Ingredients for 4-6 servings:

*For the Goulash:*

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 large onions, chopped
• 4 cloves garlic, minced
• 3 tablespoons sweet Hungarian paprika
• 1 teaspoon caraway seeds
• 2 tablespoons tomato paste
• 1 red bell pepper, chopped
• 4 cups beef broth
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons flour (optional, for thickening)
• 1/4 cup sour cream (for serving)

For the Paprika Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon sweet Hungarian paprika
• 1 cup milk
• 2 tablespoons melted butter

Cooking Instructions:

1. Prepare the Beef: Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes in batches, searing them until they’re browned on all sides. Remove the beef from the pot and set aside.
2. Cook the Onions and Garlic: In the same pot, add the chopped onions and cook until they’re soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
3. Add Spices and Tomato Paste: Stir in the sweet Hungarian paprika, caraway seeds, and tomato paste, mixing well to coat the onions and garlic, and cook for 2 minutes to release the flavors.
4. Simmer the Goulash: Return the beef to the pot. Add the chopped red bell pepper, beef broth, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
5. Prepare the Dumpling Dough: In a medium bowl, whisk together the flour, baking powder, salt, and paprika. Stir in the milk and melted butter until a soft dough forms.
6. Cook the Dumplings: Drop spoonfuls of the dumpling dough into the simmering goulash. Cover the pot and let the dumplings cook for about 15 minutes, or until they’re cooked through and fluffy.
7. Thicken the Goulash (optional): If you prefer a thicker stew, mix the flour with a little water to form a slurry and stir it into the goulash, cooking for an additional 5 minutes.
8. Serve: Ladle the goulash into bowls, placing dumplings on top. Garnish with a dollop of sour cream before serving.

Extra Tips:

For the best flavor, use high-quality sweet Hungarian paprika, as it’s the star ingredient of the dish. If you like a bit of heat, you can mix in some hot paprika or cayenne pepper.

When making the dumplings, avoid over-mixing the dough to guarantee they remain light and fluffy. For a richer taste, you can substitute some of the beef broth with red wine. Adjust the seasoning to your taste, adding more salt or pepper if needed, after the stew has simmered. Enjoy the goulash with a side of crusty bread to mop up the delicious sauce.