Three-Onion Lamb Stew with Dumplings

Stew1 pound lamb stew meat, cut into bite-size chunks2 tablespoons canola or vegetable oil1 large yellow onion, diced2 large carrots, diced2 stalks celery, sliced2 large shallots, peeled and chopped1 leek, white part only, sliced2 tablespoons all-purpose flour1 pound Yukon Gold potatoes, cubed#190;cup dark lager or stout beer2 tablespoons beef bouillon1 tablespoon tomato paste1 teaspoon dried thyme3 cups waterSalt and ground black pepper, to tasteDumplings1 cup all-purpose flour1#189; teaspoons baking powder#189; teaspoon salt1 egg#188; cup milkUse 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.Serves six.@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.Alison Ladman