In a large bowl, whisk together flour, baking powder, pepper, salt and Herbes de Provence. Make a shallow well in the center of the flour mixture and pour the milk and the melted butter into the center.
Using a fork, stir together until batter comes together similar to a dough ball. Batter will be very sticky and somewhat stiff.
In the bowl, roughly cut the ball in half. From each half, portion three smaller portions of equal size. Round-off the six portions using a large spoon. Place one in the center of the stew, then place the five remaining around the pot, leaving a bit of room between each.
Once all dumpling balls have been added, gently press them down so the stew juice runs over just the tops of them.
Place the lid on your pot and lower the heat to a low simmer. You don’t want the bottom of the stew to burn but do want the stew to still be simmering in order to cook the dumplings through.
Cook for 15 minutes. Occasionally gently stir/scrape the stew on the bottom of the pot to avoid sticking/burning. Do this as best you can around the dumplings, as the dumplings will have by now almost doubled in size. If you are unsure if the dumplings are cooked through, cut one dumpling in half to make sure. If necessary, cook an additional 2-3 minutes and check dumplings again.
Once the dumplings are cooked through, serve hot. Be sure to remove the boquet garni and discard.