November 28, 2011

Dilly Stew With Rosemary Dumplings

by IsaChandra

Serves 6 to 8
Time: 1 hour

Dilly Stew With Roasemary Dumplings

I’m dedicating this month to comfort food recipes to help get you (and me) through the winter. Try as I might to traipse around in a hoodie all year round, I have to come to terms with the reality: winter is here. And that means lots of time warming up indoors. Maybe someday I’ll have a fireplace, but for now the heat of the stove gets me through.

So let’s kick things off with a comfort classic! You can think of it as a play on vegan chicken and dumplings or just take it for what it is — a soul-satisfying, thick and hearty stew with chunky potatoes and carrot, creamy white beans, all laced through and through with dilly yumminess. The dumplings soak up all that goodness on the outside, while staying deliciously doughy in the center.

The funnest part is spooning in the squashy squishy dumpling dough only to reveal beautifully firm and plump dumplings when you lift the lid minutes later. Makes you feel like a kitchen god. Or maybe that’s the cabin fever setting in.

Recipe Notes:
~If your baby carrots are the plump kind, then slice them in half on a diagonal. If they’re thin, don’t bother. And if you’d like to use adult-sized carrots, peel and slice them in 1/4 inch diagonal pieces.

~I use a Le Creuset Dutch oven for this. You don’t need to use cast iron, but the wider the pot the better, because you need lots of surface area to make the roux and cook the biscuits later. If you don’t have a wide pot, then using a large, deep pan will work, too.

For the stew:
3 tablespoons olive oil
1/4 cup all purpose flour
1 medium sized sweet onion (like Vidalia or Walla Walla), quartered and thinly sliced
1 teaspoon salt
3 cloves garlic, minced
6 cups vegetable broth, at room temperature
2 stalks celery, tops removed, sliced 1/4 inch thick
1 1/2 pounds potato, in 3/4 inch chunks (peel if they’re russets)
1 cup baby carrots (see note)
1 tablespoon fresh thyme
2 tablespoons chopped fresh dill
1/2 teaspoon sweet paprika
Fresh black pepper
1 15 oz can navy beans, rinsed and drained (about 1 1/2 cups)

For the dumplings:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1 tablespoons dried rosemary, finely chopped
1/2 teaspoon salt
3/4 cup unsweetened almond milk (or soy)
2 tablespoons olive oil

First we’re going to make a roux, but it has a little less fat than a traditional roux, which means it doesn’t get as goopy. If you’d like a more traditional roux, just add extra oil.

Preheat a large, heavy bottom pot over medium-low heat.

Add the oil and sprinkle in the flour. Use a wooden spatula to toss the flour in the oil, and stir pretty consistently for 3 to 4 minutes, until the flour is clumpy and toasty.

Add the onion and salt, and toss to coat the onions completely in the flour mixture. As the onions release moisture, they will coat more and more. Cook this way for 5 minutes, stirring often. Add garlic and stir for 30 more seconds or so.

Stream in the vegetable broth, whisking constantly to prevent clumping. Add the celery, potatoes, carrot, dill, thyme, paprika and black pepper, then turn the heat up and cover to bring to a boil. Keep a close eye and stir often, so that it doesn’t clump or boil over.

Once boiling, reduce the heat to a simmer and let cook uncovered for 20 to 25 minutes, stirring occasionally, until the stew is nicely thickened and the potatoes and carrots are tender.

In the meantime, prepare the dumplings.

Sift the flour, baking powder and salt together in a large mixing bowl. Mix in the rosemary. Make a well in the center and add the milk and olive oil. Use a wooden spoon to mix together until a wet dough forms.

When the stew is ready, mix in the beans and plop dough right on top of the stew in spoonfuls. You should get about 14 dumplings. Cover the pot tightly and cook for about 14 more minutes. The dumplings should be nice and firm. Use your ladle to dunk them into the stew to coat.

Ladle stew into bowls, topped with dumplings. And serve!

  • November 28, 2011 at 6:45 pm: cherylK

    You had me at that photo! This looks absolutely delicious! I love dumplings.

  • November 28, 2011 at 6:48 pm: Michelle


  • November 28, 2011 at 6:57 pm: Traci M.

    I don’t know what I’m more excited about…. the fact that I’ve been CRAVING a dumpling soup lately, or that I actually have everything in my kitchen except the dill RIGHT NOW!! Thanks for this scrumptious looking recipe!

  • November 28, 2011 at 7:06 pm: Traci M.

    Did I miss where the white beans come in…? Don’t see it in the recipe instructions?

    • November 28, 2011 at 7:11 pm: IsaChandra

      Whoops, I will update it. Thank you for catching that!

      • November 28, 2011 at 7:13 pm: IsaChandra

        And I should add…you mix in the beans right before adding the dumplings.

  • November 28, 2011 at 7:14 pm: gretchen

    I am all-encompassingly making this tonight. Just one question, when do you suggest we throw the beans in, with the rest of the veg and spices? The instructions don’t seem to say…

    • November 28, 2011 at 7:39 pm: IsaChandra

      I updated it, it’s before adding the dumplings.

  • November 28, 2011 at 7:16 pm: heather

    When should the celery be added?

    • November 28, 2011 at 7:38 pm: IsaChandra

      With the potatoes. I updated. I must have been tired when I wrote this.

  • November 28, 2011 at 7:27 pm: Arielle (Your Vegan Girlfriend)

    Ah this looks so good! Do you think this would work with gluten-free flour in the dumplings and maybe some cornstarch instead of flour in the stew itself? YUM!!!

  • November 28, 2011 at 7:29 pm: April

    Okay, this is creepy, I just made stew with white beans and dumplings LAST NIGHT.

    For the dumplings, I always use the biscuit recipe from Vegan with a Vengeance!

  • November 28, 2011 at 7:39 pm: heather

    I cannot wait to make this for diner tonight! I don’t see when to add the celery…with the onions? Thanks!

  • November 28, 2011 at 7:49 pm: Marisa

    Hellooooooo, Wednesday Night Dinner! (Making one of your curry recipes tonight or else it would be sooner!)

  • November 28, 2011 at 8:11 pm: Kaitlyn@TheTieDyeFiles

    Sounds hearty and filling. Ohhh rosemary!

  • November 28, 2011 at 9:10 pm: Jonathan

    Hearty, seasonal soup to stick to the bones. I would challenge anyone to say that this isn’t comfort by the spoonful. And re: gluten free options, the texture will be different, for both the dumplings and the broth itself, but it will still be all the things that make this soup sink-into-your-seat delicious.

  • November 28, 2011 at 9:45 pm: April H

    How much rosemary would you use if you were using fresh? I have all ingredients on hand except the onion, so I’m making it this week – thanks!

    • November 28, 2011 at 9:56 pm: IsaChandra

      You can make your own dried from fresh…it tastes sooo good. Put it on a baking sheet in a 200 degree oven for about 45 minutes or until dry. I don’t do it any other way these days. Fresh might taste a little too medicinal since it isn’t cooking for very long.

  • November 28, 2011 at 10:51 pm: Sandra

    Definately going to make. Been wanting chicken and dumplings for weeks but since the doctor ordered a vegan lifestyle, I couldn’t figure out how to make it. This recipe is a real keeper. Thanks.

  • November 28, 2011 at 11:08 pm: Emily

    I am definitely making this tonight — sounds like perfect comfort food for recovering from a cold! How much dried dill would you use in place of the fresh dill? Thanks for the recipe!

  • November 29, 2011 at 2:17 am: Selina

    I had everything to make this except the carrots. I had to go to the grocery store for vinegar & hey had baby carrots on sale, so I bought some and made the stew. ABSOLUTELY FANTASTIC! Thank you for the recipe. And thank you for saving me from that “what am I going to eat tonight” dilemma.

  • November 29, 2011 at 2:41 am: Jessica

    yum yum yum! just finished eating this..made it gluten free by using a blend of 60% quinoa/buckwheat flour & 40% potato starch. i didn’t have fresh dill, so I used dried. Also added fresh parsley & turnips. So good! Thanks Isa-you rock!

  • November 29, 2011 at 2:42 am: jessica

    oh & i subbed coconut milk for almond. & used oat flour for the roux..

  • November 29, 2011 at 2:43 am: Meg Mary

    This is currently on my stove top right now. I just finished making the dumplings… Should the dumpling mixture be runny?? It’s currently the consistency of pancake batter.

    • November 29, 2011 at 2:45 am: IsaChandra

      It shouldn’t be as runny as pancake batter…more like a muffin dough?

      • November 29, 2011 at 2:48 am: IsaChandra

        Oh damn, I am sorry! It should have been 1 1/2 cups flour. Ugh, no more writing recipes at 3 am.

  • November 29, 2011 at 2:52 am: Meg Mary

    Just in the nick of time!! Thanks Isa! P.S. This smells amazing. I subbed smoked paprika for sweet soooo…. we’ll see how that goes. :D

  • November 29, 2011 at 3:08 am: babette

    I made this tonight and enjoyed it so much. I love it at least as much as the Leek and Bean Cassoulet from Veganomicon, but maybe even more, since you don’t have to turn the oven on and there is no shortening or margarine involved.

    By the way, I actually made the dumplings with just the one cup of flour that was posted earlier today, and I was a little worried about the results because it felt like I was just pouring liquid dough in the pot, but it turned out perfect to me… but admittedly, I had never eaten/made dumplings with stew before, so I had no particular expectations as to the results.

    I’ll be making this again and again in the future.

  • November 29, 2011 at 3:10 am: Caitlyn

    Oh my gosh, this sounds amazing. I love dill, and have been crazy a stew. Will be making this when I’m home this weekend!

  • November 29, 2011 at 3:11 am: Caitlyn

    *Craving a stew… Apparently I am more sleep deprived than I thought.

  • November 29, 2011 at 4:01 am: Giovanni

    Could the oil in the dumplings be substituted with applesauce? I’m trying to make the stew a little leaner. As such, could I perhaps cook like I would the Veggie Pot Pie Stew in AFR? By that, I mean, make a slurry? Sorry, this looks so good and I’m trying to do my usual waist exploded like every other year.

    • November 29, 2011 at 4:12 am: IsaChandra

      Yes a slurry would work and so would applesauce!

  • November 29, 2011 at 4:05 am: Bonnie

    This looks AMAZING! My rosemary plant is growing out of control, so I’ve been in search of good rosemary recipes. I can’t wait to make this!

  • November 29, 2011 at 4:08 am: Jon

    Made the dumplings with fresh rosemary and it was perfectly tasty to me, not too medicinal. Thanks for the easy fall deliciousness!

  • November 29, 2011 at 4:23 am: Olivia

    Crazy!! In the grocery this morning I was pondering how I could translate chicken and dumplings into a worthy vegetarian rendition. And here, you’ve done it all for me. Thanks so much!! :)

  • November 29, 2011 at 4:45 am: Giovanni

    Thank you so much, Isa!

  • November 29, 2011 at 5:26 am: Adam

    SO making this!

  • November 29, 2011 at 6:14 am: Brandy

    I will make this over the weekend. My son will love the dumplings and broth, that is just the way he is. Thank you for another great recipe.

  • November 29, 2011 at 4:00 pm: Susanne

    Hey, this is a lot like my favorite childhood recipe, “ribley soup.” Unfortunately, the traditional dumplings are made with eggs. Thanks for this recipe, and a taste of my childhood!

  • November 29, 2011 at 4:15 pm: Farrah P

    Wow this made my mouth water reading it and looking at the photo! Even though we are having strangely mild weather here in New Jersey I will have to make this warming comfort dish regardless!

  • November 29, 2011 at 4:16 pm: gretchen

    Okay, made this last night, and it was indeed outstanding. Thank you so much!

  • November 29, 2011 at 4:29 pm: Vanessa

    These look insanely delicious!

  • November 29, 2011 at 10:42 pm: Emily

    Your blog has this maddening habit of presenting me with delicious food mere minutes after I decide what I’m going to make for dinner. I don’t know why I ever bother planning without checking here first, because I always end up changing my mind.

  • November 30, 2011 at 12:55 am: Erica

    Just finished cooking this and will dig in once the kiddies are in bed. It smells scrumptious

  • November 30, 2011 at 2:21 am: Erica

    Update: OMG this kicks chicken pot pie’s a$$. Delish!!!

  • November 30, 2011 at 3:05 am: Thackeray

    This stew is AMAZING. Thank you, so much.

  • November 30, 2011 at 3:07 am: shelly dead

    I concur. Amazing! I’ve never made stew like that before with roux. It was thick & creamy & delicious. And as my 2 and half year old said after licking the spoon, “Dill-icious!”

  • November 30, 2011 at 4:28 am: Bonnie

    I made this late night, gluten-free! So delicious! I used equivalent amount of \Bob’s Red Mill gluten-free all purpose flour. For the dumplings I added 3/4 tsp xanthan gum and an extra tbsp of hemp milk. I also used garbanzo beans (I am allergic to navy beans). Very good! And reheated really well today. The dumplings kept their chewy consistency even in the microwave.

  • November 30, 2011 at 1:03 pm: Christopher

    I also made a gluten-free version, with Bob’s Red Mill garbanzo/fava bean flour. DELICIOUS. I added a scant teaspoon of xanthan gum to the dumpling mixture and it came out great. I’d absolutely serve it to my non-GF friends. When I make this again, I’d probably add peas or green beans. I also like the idea mentioned above of using coconut milk. Yum.

  • December 1, 2011 at 12:51 am: Naomi

    I made this with sweet potatoes and whole wheat pastry flour and it was delicious! yum-o

  • December 1, 2011 at 2:12 am: Heather

    made this tonight as per the recipe and it was really wonderful. Comforting and filling – just what my long back aching day demanded!

  • December 1, 2011 at 2:21 am: Tracy Carlson

    Made this tonight and it was amazing! Thank you thank you to Isa for another fantastic recipe. Here’s my question: My husband and I thought that it might be fun to add some Field Roast sausage in the stew. When should we put it in? Towards the end or the beginning?

  • December 1, 2011 at 3:15 am: Fenice

    Made this tonight with dried herbs and forgot to put beans in before adding the dough. Instead, I added some shredded gardein chik’n to the bottom of the bowl and spooned the completed stew over the gardein. Also tossed in some leftovers peas. Delicious! Comfort food at its cosiest.

  • December 1, 2011 at 5:53 am: Ashley H

    Thank you thank you for this recipe , I love all things similar to chicken and dumplings from my childhood before I was veg*n.

  • December 1, 2011 at 8:46 am: Hence DC

    I tried this yesterday and it came out just wonderful, reminds me a lot of a chicken stew my mom used to make when I was a kid, only without the chicken, which in turn makes it so much better! Thank you so much for this recipe!!

  • December 1, 2011 at 3:45 pm: Kati

    I made this last night – SO good!!! My boyfriend loved it and he didn’t say one word about missing meat. And that makes me happy! Thanks so much!

  • December 1, 2011 at 6:38 pm: Fanny

    OK, I’ve never had a stew with dumplings before, so I didn’t quite know what to expect. However, it was SO GOOD! This is comfort in a bowl, definitely. I’m ususally now a big fan of beans in a stew but this was amazing. Simple tastes but really enough. I love dill and potatoes.

  • December 1, 2011 at 6:39 pm: AshyTim

    I made this the other night for dinner. Me and my hubby were very happy and I cannot wait to make it again! I actually substituted leftover Isa’s Seitan Roast for the beans and it was just like vegan chicken and dumplings. Thank you so much!

  • December 2, 2011 at 1:50 am: maria

    even though i had a can of white beans the contents were questionable (one gross/rotten looking bean didn’t make me want to risk using the rest of them) – but i opened the can only a few minutes before i had to add them so at this point i didn’t have time to substitute anything. the stew is still delicious without the beans though! i added extra dill and it gave the broth such a wonderful flavour.

  • December 2, 2011 at 3:48 am: Ada

    this was soooooooo good! even my carnivore hubby loved it. I was out of navy beans, so I used garbanzos and they were excellent. but i am making this over again with the navy beans! thank you for all your incredible recipes!

  • December 2, 2011 at 5:08 pm: Jessica

    I made this last night and it was incredible!!! Thank you Isa for sharing this awesome recipe!

  • December 2, 2011 at 8:33 pm: Ariel

    This stew is absolutely delicious! I loved it and so did everyone I know!

  • December 3, 2011 at 5:45 am: Morgan

    Making this right now. Perfect timing too. It’s been snowing since last night. Best weather for dumplings. I was excited to finally get to use the rosemary I grew!

  • December 3, 2011 at 8:58 pm: Jessi

    This is the most delicious soup I’ve ever made! I made a couple of substitutions: sweet potatoes instead of carrots, added tofu, and subtracted 2 oz of broth to add 2 oz of light coconut milk. YUM. Thanks!

  • December 3, 2011 at 9:30 pm: Jo

    Had to make this as soon as I saw the picture and DAYUMMM it is good!!! Just finished the full pan between 2 of us :>

  • December 4, 2011 at 2:18 am: Anne

    Just made this tonight and the stew tasted delicious but I didn’t do such a good job with the dumplings! I wonder if I mis-measured. I used soy milk instead of almond milk, and the dough was very dry so I had to add a bit more. Maybe I cooked them too long(?). Do you have any other tips for light and fluffy dumplings? The recipe was so good, I think it’s worth another try, but I’ll try to do a better job on the dumplings next time…

  • December 4, 2011 at 6:23 am: Sylvia

    I made this tonight, too. Absolutely delicious! I had to add another 2-3 oz of almond milk to get the dough to come together for the dumplings, but they were perfect. Thank you!

  • December 4, 2011 at 10:09 pm: LaDonna Bridges

    Just made this…it is so yummy! Added some fresh spinach that needed to be used and topped with chipotle flavor mrs dash! Delightful!!!!

  • December 5, 2011 at 12:14 am: Gary Loewenthal

    Made this tonight – wow, it was delicous! Warm comfort food plus exciting herbs.

  • December 5, 2011 at 9:20 am: Katia

    Would whole wheat pastry flour work instead in both spots?

  • December 5, 2011 at 3:55 pm: Amy in Austin

    Great recipe. I substituted garbanzo bean flour in the roux, whole wheat pastry flour in the dumplings and 1/2 lb each roasted brussels sprouts and rutabaga for 1 lb of potatoes. My family of meat eaters loved it!

  • December 6, 2011 at 3:06 pm: DW

    We made this Sunday night. Ah. Ma. Zing. We love it and have been eating the leftovers every day since. Thank you so much for posting. My husband and I love everything we make of yours!

  • December 6, 2011 at 3:24 pm: Kristen

    This stuff was awesome! I made it with white wheat flour since that was all I had and it worked out great! Thanks Isa!

  • December 6, 2011 at 7:50 pm: Debbie

    I made a different stew w/ dumpling restaurant last week and was confused by the texture of the dumplings. I have never had dumplings before so I don’t know what texture they should have. Some of mine were gummy some were dry. I’m eager to try this recipe because all of your recipes are far superior to other cookbook authors but I’d like to get it right this time :-) Thanks for your help.

  • December 8, 2011 at 12:13 am: Heidi Vandiver

    Holy Crap. Made this for dinner tonight. SO GOOD!

  • December 8, 2011 at 12:16 am: Jess

    This was delicious! I followed the recipe, except I used water instead of milk for the dumplings and ended up having to use about 1 full cup in order to mix it properly. Totally easy, awesome comfort food for a cold night!

  • December 9, 2011 at 6:56 pm: pentabarf

    This was fantastic! I was a little lazy and used instant potato dumpling mix instead of making the dumplings myself. I also replaced the potatoes with leeks and spiced it up a little with some ginger and cayenne pepper. Outstanding!

  • December 10, 2011 at 7:39 pm: Allison Dubya

    OMG this was off the hook! We luuuuurved it!

    I added some dill to the dumplings too because I love dill. Plus I made the dried rosemary from fresh just like you suggested! It was awesome! :-)

    Thanks, Isa!

  • December 11, 2011 at 4:25 am: Caitlyn

    Finally made this for dinner tonight, so good! I didn’t realize I was out of rosemary till I was making the dumplings, so I used dill instead. It was still delicious, and will be a staple this winter!

  • December 11, 2011 at 11:40 pm: Anna


  • December 12, 2011 at 9:05 am: Molly mcbutter

    I just made this for dinner and it was even better than I expected. So flavorful and satisfying! Thank you!!

  • December 12, 2011 at 7:11 pm: emily

    I made this on Saturday and was drooling by the time it was finished from the smell. Needless to say I wasn’t disappointed that night or today when I had it again for lunch!

  • December 13, 2011 at 12:48 am: Sonya

    Just made this for dinner and WOW! Soooo dreamy and yummy. If this isn’t soul food, I don’t know what is.

  • December 13, 2011 at 12:51 am: Sonya

    I meant comfort food …but it IS uplifting for the soul :)

  • December 13, 2011 at 2:25 am: amelia

    oh my god, so tasty! we don’t care for dill, so I subbed a little more rosemary and parsley, and I threw in some parsnips and kale. this was perfect to slurp after a chilly afternoon hanging christmas lights :) thanks, Isa!!

  • December 13, 2011 at 6:55 am: Kat

    Looks great, I am going to make this tomorrow night, a bit nervous as I have never ate dumplings before let alone made them, but i’m sure it will work out lovely

  • December 13, 2011 at 9:50 pm: Jonathan

    I cooked this on Monday, and it was fantastic! I substituted in rice milk for almond, and it tasted great.
    I snapped a couple of photos of the dish, can I send those in?

  • December 14, 2011 at 9:08 pm: Kat

    Oh my god this was so good! Everyone loved it even without meat. I did have to cook a little longer with the lid off at the end to get to my desired thickness. I used dried herbs (1t dried=1T fresh) and cows milk as i’m not vegan, but otherwise made the recipe as is. YUM!

  • December 17, 2011 at 7:52 am: Margaret

    OMG!!! This stew hit the spot for another chilly winter night! It pleased BOTH the meat-eaters and the vegetarians in my household! I will be making this stew again. Thank you Thank you for the recipe!!! And I couldn’t believe how easy it was!

  • December 19, 2011 at 12:50 am: Kate

    We made this last night and it was absolutely perfect!!! No substitutions…except a bit of cayenne because that goes in everything here. Even my 8 year old and 11 year old loved it! I’m thinking I’ll make it for Christmas Eve. Thank you!

  • December 19, 2011 at 1:26 am: AshleyB

    Amazing! We are experimenting with meatless meals and look for recipes with FLAVOR. This definately goes on my favorites list!!!

  • December 19, 2011 at 11:48 pm: Suz

    I made this tonight for my infirm omnivore family and everyone loved it! No one has been to the store since we managed to pretty much simultaneously catch cold so I subed onion for half a red pepper, no celery and used dry dill (half as much) and it was delicious. The dumplings were light and fluffy and so much more wonderful than I thought they would be! No leftovers!

  • December 21, 2011 at 2:25 pm: Diane

    Ditto the above comment – my omnivorous (leaning toward carnivorous) family could not get enough of this stew. I’d been afraid that vegan food would be bland, but I’m really glad to be putting that stereotype behind me. Thanks for making vegan food so accessible to the rest of us!

  • December 27, 2011 at 8:40 pm: Louise

    I am making this as I type it smells good tastes good, I have never had any luck with dumplings but will be following the recipe. It’s a chilly rainy day in Jersey and this seems to fill the bill. Thank You so much for all these wonderful sounding recipes, I was a vegan 15 years ago and kind of fell away and now I am wanting to go back, I enjoyed my food so much more due to sensitivities to so many foods, so I look forward to all these recipes. Thank You for being here.

  • December 28, 2011 at 7:29 pm: Connie

    5 stars from everyone! A great Christmas dinner dish. Thank you so much for the recipe!

  • January 4, 2012 at 9:49 am: emmalee

    oh yum, just made, and now devouring. so glad i found your blog!

  • January 4, 2012 at 8:49 pm: Sophie

    MMMMMMM,….This dill stew with the dumplings tasted the best! It was a real hit with me & my hubby!
    I love your tasty recipes a lot, even that I am not a vegan nor vegetarian! MMMMMMM,…!

    Cool food blog too! :)

  • January 5, 2012 at 1:03 am: Monique

    Awesome stew! Super savory and really filling! The dumplings are also fantastic (I am actually going to make some biscuits using the dumpling recipe, I love them that much!) I substituted canned beans for fresh cooked, and just had to add a bit more salt. I also added a bit more oil, made the roux a bit darker, and used small red potatoes

  • January 6, 2012 at 6:38 pm: Kate

    YUM! I used baby gold potatoes, northern beans (because we were out of navy), dried dill, and my family absolutely loved it!

  • January 11, 2012 at 4:52 pm: amanda

    nom, this was so good. I tried making the biscuits with ww pastry flour – bad idea. They were gross and dry. So I picked them out, reheated the stew, and remade with your biscuits – phenomenal!!! Making again tonight, though sans fresh dill as I have no time to run to the store.

  • January 15, 2012 at 7:09 am: Becca

    Do you think it would be possible to use a slow-cooker for this recipe? I just got one and am dying to use it for every single recipe I come across…

  • January 16, 2012 at 3:50 am: veggiekitty

    Made this tonight and it was a big hit! We used dried dill (half as much), dried thyme (half as much), fresh rosemary, and we didn’t have any beans. It was amazing!! I think there will be many more dumplings in our future!

  • January 17, 2012 at 4:42 pm: Dawnne

    This is the best thing I’ve eaten all year! Having leftovers for bfast right now.

  • January 18, 2012 at 8:05 am: Renegade

    This was fantastic!!!!! Thanks so much!

  • January 18, 2012 at 11:18 pm: Laura

    Made this last night.. it was soooo delicious! Wow!

  • January 21, 2012 at 4:16 am: Heather

    Any ideas how to make this crock-pot friendly? Hoping to bring it to a crock-potluck dinner thingy.

  • January 23, 2012 at 7:10 pm: taylor

    I made this for Christmas lunch and it was delicious. Just made it again, but I used chickpea flour instead of regular flour and it was great !! It changed the flavor a bit , but was still excellent !

  • January 26, 2012 at 8:00 pm: Ceri

    Just made this for dinner on a freezing, rainy night – never cooked anything using the roux method before, but it was absolutely delicious! Can’t wait to try more of your recipes, thank you!

  • January 26, 2012 at 11:05 pm: Tia

    Wow. Just starting to cook vegan/vegetarian, and my friend told me about your blog/site. This soup was amazing..such flavor. Thanks for providing all these recipies and info…you’re making it very easy to be vegan! (Dissapointed in some other recipies I’ve tried from different cookbooks (not yours)..many of them seemed to taste like dirt/too earthy for my taste). This stew was superb. Now I’m going to run out and get your newest cookbook! Thanks.

  • January 29, 2012 at 1:12 am: Brittany

    Just made this and it was DELICIOUS! My omnivore partner couldn’t stop eating it.

  • January 30, 2012 at 5:38 pm: Dusti

    Wow! This was AMAZING. The entire family loved it. Definite keeper :)

  • January 31, 2012 at 3:44 am: Sasha

    I’ve been eyeing this recipe for a week and I’m so glad I decided to make it for dinner tonight. Was delicious and very satisfying: perfect winter comfort food. Just realized its the first time I’ve ever made stew or dumplings and it was very easy. I halved the recipe and made a few small changes but everything turned out great: used sweet potato and turnip along with the potatoes and carrots, subbed butter beans for the navy beans and fresh parsley for the rosemary (new kitchen isn’t quite stocked yet), and used partially whole wheat flour in the dumplings.
    Can’t wait to share this with my sister for lunch tomorrow, she could definitely use some healthy comfort food!
    I will absolutely be making this again!

  • February 3, 2012 at 3:27 am: Rowan

    Made this tonight. It was fantastic! Used dried thyme (less, of course) and white kidney beans because that was what I had on hand. Turned out great, but next time I’ll add more carrots because they always get picked out and eaten first! Even my picky 3 year old ate every bit of it (except for the beans… sigh).

  • February 5, 2012 at 4:28 am: Cristina

    I made this for dinner tonight and it was delicious! I only had dried herbs but it was still great. Thank you, Isa!

  • February 5, 2012 at 5:15 pm: missbear

    I finally got round to making this, after a few months of it peeking out of my brain and begging to be cooked. I was not disappointed, as always, your food is divine. I never had any belief in my cooking skills until I discovered AfR by happy accident on amazon. I never felt I could be vegan either. How you proved me wrong! My husband was firmly carnivorous until I started making your food, and now he usually eats entirely vegan meals or has them with some meat (for him it’s a massive step, he never ate veg or even carbs and so was wasting away on an atkins type existence)

    So, I thank you!

  • February 6, 2012 at 1:27 am: Sue G

    I actually used seitan instead of the beans. Gave it the perfect texture of chicken and dumplings. Plus, I didn’t have fresh dill so I used chopped cilantro. Fabulous recipe. Thanks so much for sharing

  • February 11, 2012 at 12:45 am: Deb

    Perfectly delicious! Can’t wait to make it for omnivore friends who don’t believe dinner is complete without flesh. This stew will change their mind!

  • February 11, 2012 at 10:06 am: Jacklyn

    I made this tonight and my whole family ( meat eaters, might I add ) wanted to know what I was cooking because it smelled delicious! Awesome recipe! Thank you!

  • February 14, 2012 at 12:24 am: makemineirish

    I made this tonight. It was incredibly tasty, and filling enough for the boyfriend (a difficult feat with vegan fare). More importantly, it was not nearly as much work as I had anticipated. We are not strictly vegetarian, just healthy. Nonetheless, this recipe is a winner for me.

    I used dried dill with no issues. While I would typically reduce the amount of dried herb, mine was a bit old so I used the full two tablespoons and loved the flavor. Using a leveled tablespoon measure to scoop out and shape my dumplings yielded twenty-one. They were still a bit larger than I want to put in my mouth in one bite, but were cooked perfectly at the prescribed fourteen minutes.

  • March 8, 2012 at 1:56 pm: AJ

    Dumplings are the love of my life, and have been sadly absent for many years. First there were the years I tried to make them whole wheat, which never worked despite many many tries. Then I became vegan just a year ago, and I lost all hope for dumplings. My cooking has been fine but a little sad lately, and making this dish this really got me excited about cooking again in a way I haven’t been since my first few months of being vegan. Thanks, Isa, for reuniting me with my beloved dumplings! Oh, and this was absolutely delicious — first time in a while that Omni Boy hasn’t added cheese or meat to something I made.

  • March 9, 2012 at 2:46 pm: rose

    made this last night and it was FANSTASTIC! thank you! this is a great one for nay-saying non-vegans too, everyone loves it. easy recipe, though my stew didn’t thicken up till the very end (after i added dumplings) which caused me to question myself as i worked along. was also a startled by the size of the dumplings when i opened the pot at the end (forgot about the magical power of baking powder). will make this again.

  • March 13, 2012 at 12:30 am: Catherine


  • March 16, 2012 at 3:32 am: Angie

    You have no idea how long I’ve been trying to find a chicken n dumplings equivalent in the vegetarian world. This was spot fucking on.

  • March 24, 2012 at 8:12 am: Lyndelle

    Just made this with a few substitutions for my diet and things I didn’t have. Still turned out absolutely wonderfully. What a great flavour packed warming wonder. Thank you so much!

  • March 31, 2012 at 8:25 pm: Mae

    Made today with whole wheat flour. If you’re used to whole wheat flour, and perhaps add an additional tblspoon of milk to the dumpling dough, this should be no problem. If you’re not used to whole wheat flour, this recipe is not the place to try it first. Kidlet loved it, and I added some chopped baby bellas for a little meaty texture. Thanks for another great one Isa!

  • April 16, 2012 at 8:40 pm: Slide

    So good. Tasted exactly like I imagined & wanted it. I made it gluten-free and it was nom nom nom.
    Isa, why you so awesome? You have so much awesome! Thank you for sharing it with us.

  • April 24, 2012 at 4:55 pm: ula

    This was soooo good! I know it is supposed to be “winter food” but it tastes delicious even in April…sooo good!

  • April 25, 2012 at 11:21 pm: Chef Heather

    Made this today for my vegan personal chef client… had a lovely flavor. Added frozen peas and some lemon juice to brighten it up and added chives to the dumpling mix to give it a light onion flavor and color . The dumplings were very dense (I used soy milk), but then I can’t expect it to have the same fluffy”ness” as a dumpling made with buttermilk and eggs. :) Great stew, will make again.

  • June 3, 2012 at 4:53 am: Luscious02

    This is my first time on your site and I am really excited to try your recipes! Tonight I made this stew and it turned out wonderful. Thick, hearty and very satisfying. I used white whole wheat flour and great northern beans, otherwise, kept everything else the same. Delicious! Although I think the stew would be even better withOUT the dumplings. Next time I make this, I will do without them and add a bit more dill. Thank you =)

  • July 5, 2012 at 4:23 pm: JJ

    We finally made this, and our Italian host mother loved it too!

  • July 18, 2012 at 2:11 am: nuu

    I made this today, and I must say, it was excellent. I used dried herbs and added mushrooms, zucchini, and cauliflower. Next time, though, I might use less rosemary in the dumplings. Or chives instead.

    Thank-you so very much. ^_^

  • July 19, 2012 at 5:19 pm: Stacy

    Made this last night and the only sound you could hear was spoons clacking on bowls. Kids even asked for seconds! Definite keeper!

  • August 1, 2012 at 1:25 am: Ashley

    OMG. This was amazing. I didn’t have soy or almond milk so I used vegetable broth instead, and the dumplings still came out good.

    Thanks Isa!

  • August 1, 2012 at 2:24 am: Mael


    End of story!

  • August 16, 2012 at 4:26 am: Merris

    Truly an amazing, flavorful dish. Love the dumplings. It came out great using dried dill and fresh rosemary.

  • September 10, 2012 at 6:55 pm: Montse

    Can I substitute the all purpose flour with an alternative flour such as coconut flour? Please let me know! Thank you so much!

  • September 18, 2012 at 7:12 pm: Tim Barker

    Looks a good recipe. Great comfort food. Interesting with the sweet paprika and olive oil.

    If anyone fancies trying a traditional British vegan stew and dumplings check out

  • September 19, 2012 at 3:56 pm: jenn.

    i have made this twice, and both times doubled or tripled the paprika. i also added cauliflower to this and it was a great addition. i found fresh rosemary was also better for the dumplings. But overall, i love this recipe and will definitely make it again and again. Thank you!!

  • September 20, 2012 at 3:39 am: Jackie

    best stew I have made or eaten in a LONG time

  • September 21, 2012 at 8:26 pm: Maureen

    This is the best stew I have ever tasted! The dumplings remind me so much of the ones that my grandmother used to make with chicken and dumplings only the rosemary makes them so much more tasty. Thank you for this! I will be making it all Fall and Winter :)

  • October 17, 2012 at 10:12 pm: Brandie Rushing

    This is such a wonderfully tasty, easy and quick recipe. Especially now that it is officially soup weather!

  • October 22, 2012 at 9:08 pm: Rachel

    I’ve made this 4 or 5 times since I discovered the recipe a couple months ago, and it is so good. Totally hits the spot for my great grandma’s chicken and dumplings. The only thing I really do different is whisk some cornstarch in some soy milk and add it in the end to thicken it up (hers was always gravy-ish). I’ve also replaced the onions with leeks when I had some that I needed to use up, still delicious. Thank you for this recipe!

  • October 25, 2012 at 8:30 pm: Jen

    I love this recipe and have made it a thousand times! Would it be ok to use rice milk if I’m all out of Almond/Soy?

    • October 25, 2012 at 8:56 pm: IsaChandra


  • October 26, 2012 at 2:25 pm: Zoe

    Fantastic recipe – husband approved. The dumplings turned out perfectly!

    Isa, since changing to a ‘mostly’ vegan diet a year ago your cookbook ‘Veganomicon’ has been my most used reference. Your recipes are excellent and almost always turn out perfectly with a great combination of flavors.

    Thanks for your creativity and easy to follow instructions!

    • October 26, 2012 at 3:16 pm: IsaChandra

      Aw, thanks for letting me know! Glad you’re having fun with it.

  • November 2, 2012 at 4:38 pm: KK

    I’ve made this twice now and it has come out amazingly both times. I add a bag of frozen peas at the same time as the dumpling dough for some extra green. I just heated up some leftovers in the office microwave and the smell made everyone hungry.

  • November 5, 2012 at 11:56 pm: Michaelene

    I have made this stew twice now. I add the beans in when I put the celery and potatoes in and use all fresh herbs and O.M.G.. I believe I could eat it Every. Day. Really. It is one of the best soup/stew recipes I have ever made, Vegan or Not. Thank you, thank you, thank you. I brought the leftovers for lunch today and it is all I can think about.

  • November 8, 2012 at 4:36 am: Karleen

    Soo yummy ! I made a few modifications: pasilla pepper (1/2) instead of onion and garlic, chard stems for celery stalks, 1/4 c. Red lentil in place of white beans. Also added fresh parsley. Served over finely chopped chard leaves (steams in the bowl- pretty and great texture)!

    Was delicious ! Used what I had on hand and enjoyed it. My sweetie loved it and said , ” you made a happy, cozy dinner.”

    Thank you for the inspiration !!! :)

  • November 10, 2012 at 10:13 pm: Julu

    I made this for the 2nd time tonight, it is sooooo good! This is the most delicious stew I can think of. It is absolutely perfect! The dill, thyme, and rosemary go so well together!!!

  • December 17, 2012 at 1:33 am: pg

    Been meaning to make this for ages, and finally got around to it. The house smells amazing, and the dumplings were perfect. I *do* feel like a kitchen goddess! Thanks, Isa!

  • January 9, 2013 at 6:56 pm: Mary

    This was delicious! I used water, being out of broth, and it turned out very tasty. I also added a couple little zucchini with the potatoes and substituted 1/2 cup whole wheat flour for white in the dumplings. This will be a regular on my table from now on!

  • January 10, 2013 at 12:24 pm: Fredric

    This hearty, fragrant stew is a perfect way to celebrate all that’s good.

    I made this for my partner’s birthday last January. Instead of making her a birthday cake, I put a candle in one of the dumplings when I bowled it up. She loved it, and we’re doing it again this year.

    Thanks for helping us start a delicious tradition.

  • January 18, 2013 at 11:48 am: Sam

    Absolutely delicious – carnivore/cheesivore boyfriend-approved! THANK YOU!

  • January 19, 2013 at 1:53 am: Amanda

    I made this for a family dinner with my in-laws (who are not vegan) and served it with a crusty rye bread. 10 minutes into dinner, I looked around the table and everyone’s bowls were empty. This was a sure hit. I used dry herbs instead of fresh and it was still amazingly delicious.

  • January 24, 2013 at 6:30 pm: Genki Kitty

    Just made this again last night and each time it is just amazing! Thanks so much for this recipe. I’ll be posting a link on my site soon, hope you don’t mind. Genki Kitty

  • January 28, 2013 at 4:53 am: liz

    Isa Chandra, you rock! We made this soup tonight and it was sooo good. It’s our new go to comfort soup. Who needs chicken!

  • February 13, 2013 at 6:05 pm: james

    Looks like a nice meal ! :)

  • February 17, 2013 at 2:35 am: Jill

    I made this last night — SO AMAZINGLY GOOD! One of my favorite recipes ever! I’m usually not a big fan of dill, but this stew was so good! I had leftovers and I was worried the dumplings would get soggy, but they didn’t! Such a great recipe – thanks!

  • February 20, 2013 at 11:40 am: Joanne Lewis

    I just made this and am currently eating it :) It’s so delicious i felt the need to write a comment saying so mid-feast Yuuuuuuum :D (I used whole-meal flour in the dumplings to make it a little extra wholesome and added some turnips and kholrabi) This will definitely become one of my staples

  • February 25, 2013 at 3:10 am: Laurie

    This recipe is AMAZING… and so filling! My housemates tried it and said, “This is so good! It must be an Isa recipe!” Yup.

  • February 28, 2013 at 3:58 am: Ashley

    This is such a yummy and cheap recipe. I made a double batch and it lasted for almost a week. Thank you, Isa!

  • March 5, 2013 at 5:18 pm: Janet

    Thank you SO MUCH for this recipe! All three of my kids gave it a big thumbs up and that never happens. Inexpensive, simple ingredients and my kids are asking me to make it again. Amazing!!!

  • March 28, 2013 at 10:47 pm: Heather

    This turned out so good. I think next time I’ll chop the rosemary in my mini food processor because it makes such a mess. Other than that it was absolutely perfect! The southern homesick girl in me needed this. Thanks so much!

  • May 2, 2013 at 12:29 am: jess

    sensational recipe. glad i tried it thanks!

  • September 3, 2013 at 11:10 pm: Natasha Wewerka

    Very tasty & easy to make. I added a dash or two of turmeric for color.

  • September 11, 2013 at 3:39 am: Jazmin

    i’m making this right now, surprising the man when he gets home from work. fingers crossed he likes it! I’ve made many of these recipes, they’re all so good!

  • September 16, 2013 at 11:37 pm: Brenna

    Made this and am currently moaning after every bite! The rosemary is a PERFECT touch to the dumplings!

  • October 1, 2013 at 3:50 am: Anne

    Made this tonight for lunches this week and it’s great!!!

  • October 24, 2013 at 1:24 pm: michi

    made this last night….AMAZING! i was a little nervous that it wasn’t getting thick enough but when i added the dumplings it was great! also, if you are nervous about making the dumplings (i was!) don’t be!!! they are super easy.

    thanks again for another awesome recipe!!!

  • October 28, 2013 at 3:24 am: Sarah

    OH. Dear!!! Tonight was our first chilly night in the Bay Area and I made this for the first time!! Pure heaven!!! As usual, the only problem was that I didn’t double the recipe!! There was only enough left over for the kids’ lunches but none for me :-)

  • November 22, 2013 at 1:08 am: Kristen

    Incredible stew!! This is my second time to make it and its absolutely AMAZING!! For vegan – this is a huge winner. Thx so much for the recipe! My husband and I love this.

  • November 26, 2013 at 2:36 pm: Hollie

    I’m making this to take to Thanksgiving dinner this year. Not a typical Thanksgiving dish, but don’t care. I made it last winter — it will hold up.

  • November 28, 2013 at 12:49 am: Shaneeka M.

    I totally made this tonight and it was amazing! I added some squash and turnip but other than that I followed the recipe exactly. It was super easy to follow and super delicious to eat. My fiancé who isn’t a vegan absolutely loved it as well :)

  • November 28, 2013 at 2:00 pm: JJJ

    Just made this for a one pot Thanksgiving dinner! Love it!

  • December 11, 2013 at 12:27 am: Elizabeth

    Made this recipe with a few variations and it was so good and satisfying–perfect for a snowy winter day. Instead of making a roux, I added 1/2 c. red lentils to the broth to thicken it. I omitted the white beans (cause I didn’t have any) and used soy curls, rehydrated and sauteed a bit with soy sauce, adobo and gravy master. I’m sad to say there will not be any leftovers.

  • December 12, 2013 at 11:56 am: Adeana

    I used chickpea flour and my dumplings fell apart. What did i do wrong?

  • January 22, 2014 at 10:15 am: Deb

    One of my favorites! A family mainstay and a go to for new moms, shut ins,etc. just love this stew! Easy to make, stick to your ribs, home style cooking. Voracious meat eaters never even ask except for seconds,

  • January 27, 2014 at 7:53 pm: Catherine

    This stuff if the best comfort food ever, and the best chicken soup substitute I have tried so far. In fact I think this is BETTER than the chicken soups I remember and it gets even tastier the next day. My non-vegan boyfriend finally finished his supper : -)

  • February 13, 2014 at 11:57 pm: tofulish

    These were AMAZING!!!

  • February 19, 2014 at 1:12 am: Jennifer

    awesome dinner!

  • February 25, 2014 at 12:45 am: Nicole

    I stole and slightly adulterated the dumpling aspect of this recipe because I made a butternut squash soup and felt like it needed dumplings. (I don’t feel that bad because I have almost every cookbook these ladies have ever written…) I changed the spices a bit, thyme and dill, and crazy as it may sound, added nutritional yeast flakes and pepper to the mix. They’re really good! Thanks very much.

  • April 3, 2014 at 5:00 pm: Tammy

    My husband and I loved this stew! He went back for seconds!

  • April 6, 2014 at 2:40 am: Marci H

    I’ve had this recipe bookmarked for a while now and finally had a chance to make it. It was everything I imagined it would be! I followed the recipe exactly except I used dried herbs (1tsp dried to 1 Tbsp fresh). I messed up the roux but it still turned out great. Thank you so much for such a good recipe!

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  • June 2, 2014 at 8:14 pm: Andrea

    I made my dumplings with 1/2 chickpea flour and 1/2 brown rice flour.I also thickened my stew with a chickpea flour/water slurry .Delicious.Thank you very much!

  • July 15, 2014 at 2:24 am: Fatima

    I love this stew… this was my fifth time making it. I put a twist to it by adding soy curls and corn. I was going for a faux chicken soup.

    Thank you

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    My son likes to make this when I ask him to do dinner. Great dish!

  • November 13, 2014 at 8:58 pm: chelsea

    This is one of our favorites. My guy says “rosemary dumpling soup?” at least half the time I ask what we should make for dinner. LOVE it and so glad it made it into Isa Does It. Thanks!!

  • November 17, 2014 at 4:04 am: Sara

    Just made this incredible dish. THANK YOU! This recipe is perfect and delicious. My omni/carni husband ate 3 bowls :-)

  • December 25, 2014 at 9:41 pm: Joyce

    Love this stew–made it for the first time. Good warm and hearty meal in the winter! Dumplings are delicious but was wondering if chic pea or other flour can be substituted for the all purpose flour.

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    I’m Diabetic and have to count carbs. Any idea how many are in this?

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    this recipe is just amazing! made this one for me and a gluten free version for my other half and they both were great!

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    me and hubby made this today, totally YUM! especially for winter. total hit, hubby said keep it in my favorite recipe file!

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    Hello,I was really excited to try your soup since I’m currently sick with a kidney infection and wanted a nice home-cooked soup after eating crummy “vegan” attempts of meals at my local hospital.I wanted to make the vegan version of chicken and dumplings.I followed your dumpling recipe but only one dumpling turned out to be cooked–the rest unfortunately were raw and weirdly made my entire soup taste like egg.I’m wondering if 14 minutes was the accurate cooking time for the dumplings?Thank you so much for posting the recipe any how. I’m usually quite the vegan chef,but being extremely Ill I may have misunderstood the instructions.

  • March 18, 2015 at 2:00 pm: Jill

    I am making this today! It is a blustery stormy day in Nova Scotia. It is simmering on the stove as I type this. Can’t wait to taste it – it smells divine!

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    One of my favourite dishes is dill stewed potatoes, so naturally this stew was one of the first recipes I tried from your cookbook (which I picked up because of the irresistible design, but now recommend to everyone because it is one of the most sensible cookbooks I own, making cooking easy, tasty and for the most super part quick just as it promises).

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    The only issue I had, seeing as I am from Sweden and we don’t have Yukon Gold potatoes here, was picking a good potato for the stew. I don’t know if Yukon Gold is a firm potato, suitable for frying etc., or if it is a soft potato more suitable for mashing and for recipes where the potato must fall apart? I ended up choosing one of my favourite firm potatoes, Cherie, which can be eaten with the shell. It worked wonderfully in this recipe and added a nice touch of colour but it would have been nice knowing what kind of potato you originally had in mind for this recipe. :)

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