How to make it

  • Bring the stock to a simmer in a large stockpot
  • Brown the bacon in a Dutch oven until lightly crisp
  • Remove the bacon, but keep some of the fat; add the leeks and sauté for 5 minutes
  • Add the celery and the carrots and sauté for 5 minutes
  • Add the potatoes, turnip, and warm stock and bring to a boil; cook for 10 minutes
  • Add the chicken, salt, tarragon, and thyme; return to a simmer
  • Cover and cook at a low boil until the potatoes are tender
  • Stir in the parsley, bacon, and cream; add the white pepper
  • **Dumplings**
  • Stir the flour and baking powder together in a bowl
  • Stir in the salt and herbs
  • Beat the milk, butter, and eggs together in another bowl
  • Add the wet ingredients to the dry ingredients; mix well
  • Stir in the cheese
  • Place the dumplings by spoonfuls on the top of the stew
  • Cover and cook for 10 minutes; dumplings are done when they are plump and firm

Reviews & Comments 2

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  • ddangelo2000 5 years ago
    OMG, I just wanted to share and thank you with extreme gratitude for this recipe! My boyfriend begs for this stew weekly and got upset when I gave some to the contractors! It seems overwhelming with so many ingredients but now I see each time it's easier and easier and the steps actually add all the quality to it and it really shines! Thank you and Happy Holidays!
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  • 22566 8 years ago
    ~Welcome Back~

    First of all...that baby...WHAT A CUTIE PATOOTIE!!



    Kindest of Regards

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