This dumpling stew is delicious comfort food that never fails to satisfy.
Stew
4 tbsp Olive oil
0.50 American Lamb shoulder, diced
2 tbsp Whole butter
2 Cipollini onions, peeled
16 Small Garlic cloves, peeled and trimmed
5 Heirloom carrots, peeled, cut into a roll cut 1/2
2 Fresh bay leaves
0.25 cup Tomato paste
2 Flour
0.50 Dark stout
0.50 Diced, canned Italian plum tomatoes
1 cup Lamb jus
2 Stalks Celery, peeled, medium diced
Sea salt and freshly ground black pepper
Dumplings
9 Self-rising flour
4 Cold butter
Sea salt and freshly ground black pepper
1For Stew: In a rondo pan over medium heat, add oil. Add lamb; sear in batches until brown and caramelized, adding oil if needed. Remove lamb and reserve. Add butter, onions, garlic, carrots and bay leaves. Cook 10 minutes. Add tomato paste and flour; cook 3 to 5 minutes. Deglaze pan with stout. Add tomatoes and lamb jus; stir and simmer for 3 to 5 minutes. Add reserved lamb and celery; bring to a simmer. Cover and cook at 325°F for 1-1/2 hours. Remove lid; cook an additional 30 minutes.
2Season sauce with salt and pepper; simmer for 10 to 12 minutes.
3For Dumplings: In a mixing bowl, add flour. Using a coarse grater, grate cold butter into the flour. Season with salt and pepper. Using fingers, gently rub butter into flour until it resembles bread crumbs. Add a splash of cold water to help bind it into dough. Divide into 12 pieces; gently roll each piece into a round dumpling.
4Place dumplings on top of fully cooked stew; press down lightly to slightly submerge. Bake at 325°F for 30 minutes.
Recipe and image provided by the American Lamb Board
Ingredients
Stew
4 tbsp Olive oil
0.50 American Lamb shoulder, diced
2 tbsp Whole butter
2 Cipollini onions, peeled
16 Small Garlic cloves, peeled and trimmed
5 Heirloom carrots, peeled, cut into a roll cut 1/2
2 Fresh bay leaves
0.25 cup Tomato paste
2 Flour
0.50 Dark stout
0.50 Diced, canned Italian plum tomatoes
1 cup Lamb jus
2 Stalks Celery, peeled, medium diced
Sea salt and freshly ground black pepper
Dumplings
9 Self-rising flour
4 Cold butter
Sea salt and freshly ground black pepper
Directions
1For Stew: In a rondo pan over medium heat, add oil. Add lamb; sear in batches until brown and caramelized, adding oil if needed. Remove lamb and reserve. Add butter, onions, garlic, carrots and bay leaves. Cook 10 minutes. Add tomato paste and flour; cook 3 to 5 minutes. Deglaze pan with stout. Add tomatoes and lamb jus; stir and simmer for 3 to 5 minutes. Add reserved lamb and celery; bring to a simmer. Cover and cook at 325°F for 1-1/2 hours. Remove lid; cook an additional 30 minutes.
2Season sauce with salt and pepper; simmer for 10 to 12 minutes.
3For Dumplings: In a mixing bowl, add flour. Using a coarse grater, grate cold butter into the flour. Season with salt and pepper. Using fingers, gently rub butter into flour until it resembles bread crumbs. Add a splash of cold water to help bind it into dough. Divide into 12 pieces; gently roll each piece into a round dumpling.
4Place dumplings on top of fully cooked stew; press down lightly to slightly submerge. Bake at 325°F for 30 minutes.
Dark Stout Lamb and Dumpling Stew
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