Stout Infused Lamb and Dumpling Stew

Stout Infused Lamb and Dumpling Stew

   6 SERVINGS

Ingredients for Stew

4 tablespoons olive oil
1-1/2 pounds Cedar Springs or Shepherd’s Pride lamb shoulder, diced
2 tablespoons butter
2 cups Cipollini onions, peeled
16 small garlic cloves, peeled and trimmed
5 carrots, peeled, cut diagonally
2 fresh bay leaves
1/4 cup tomato paste
2 tablespoons flour
1-1/2 cups dark stout beer
1-1/2 cups diced, canned Italian plum tomatoes
1 cup beef stock
2 stalks celery, peeled, medium diced
Sea salt and freshly ground black pepper to taste

Ingredients for Dumplings

9 ounces self-rising flour
4 ounces cold butter
Sea salt and freshly ground black pepper to taste

Directions for Stew

  1. Preheat oven to 325°F
  2. In an ovenproof pot over medium heat, add oil. Add lamb; sear in batches untilbrown and caramelized, adding oil if needed.
  3. Remove lamb and reserve. Add butter,onions, garlic, carrots and bay leaves. Cook 10 minutes.
  4. Add tomato paste and flour;cook for an additional 3 to 5 minutes. Deglaze pan with stout. Add tomatoes and lamb jus; stir andsimmer for 3 to 5 minutes. Add reserved lamb and celery; bring to a simmer.
  5. Cover andcook for 1-1/2 hours. Remove lid; submerge dumplings and cook an additional 30 minutes.
  6. Season sauce with salt and pepper; simmer for 10 to 12 minutes.

Directions for Dumplings

  1. In a mixing bowl, add flour. Using a coarse grater, grate cold butter intothe flour. Season with salt and pepper.
  2. Using fingers, gently rub butter into flour. Add a splash of cold water to help bind it into dough.
  3. Divideinto 12 pieces; gently roll each piece into a round dumpling. Place dumplings on top of fully cooked stew; press down lightly to slightly submerge.

Recipe and Image Provided by the American Lamb Board.

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