1 pound lamb stew meat, cut into bite-size chunks
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2 tablespoons canola or vegetable oil
1 large yellow onion, diced
2 large carrots, diced
2 stalks celery, sliced
2 large shallots, peeled and chopped
1 leek, white part only, sliced
2 tablespoons all-purpose flour
1 pound Yukon Gold potatoes, cubed
cup dark lager or stout beer
2 tablespoons beef bouillon
1 tablespoon tomato paste
1 teaspoon dried thyme
3 cups water
Salt and ground black pepper, to taste
1 cup all-purpose flour
teaspoons baking powder
Use paper towels to dry the lamb.
In a large Dutch oven or other heavy pot over medium-high, heat the oil. Working in batches, add the lamb and sear on all sides. Transfer the meat to a plate and set aside.
Reduce the heat to medium. Add the onion, carrots and celery and saute 5-7 minutes, or until the onion begins to soften. Add the shallots and leek, and saute for another 5-7 minutes, until the leek is tender.
Add the flour and stir to coat the vegetables. Add the potatoes, beer, bouillon, tomato paste, thyme and water. Stir to combine, then bring up to a boil. Reduce heat to simmer and cook, uncovered, for 11/2 hours, stirring occasionally and adding more water, if necessary.
Taste the stew and season with salt and pepper.
For the dumplings: In a small bowl combine the flour, baking powder and salt. In a second small bowl, mix the egg and milk. Gently stir the milk and egg into the dry ingredients, being careful to mix only until just combined.
Drop spoonfuls of the dumpling mixture directly into the stew, repeating until all the dumpling mixture is used up. Cover the stew and let the dumplings steam for 10 minutes.
@Recipe nutrition:Nutrition values per serving: 396 calories, 11 g fat (3 g saturated), 43 g carbohydrates, 3 g fiber, 28 g protein, 99 mg cholesterol, 416 mg sodium.