|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||53%|
|Saturated Fat 15g||75%|
|Total Carbohydrate 71g||26%|
|Dietary Fiber 9g||32%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Use lamb or beef in this flavorful stew. The dumplings are made with the addition of dried herbs or fresh chopped parsley. They're very easy to make with biscuit baking mix. Lamb shoulder is a good choice for this stew.
- 3 tablespoons vegetable oil
- 2 pounds lamb stew meat (or stew beef)
- 1/2 cup flour
- 1 1/2 cups onion (chopped)
- 2 carrots (chopped into large pieces)
- 4 potatoes (diced)
- 2 tomatoes (peeled and chopped, or 1 (14.5-ounce) can diced tomatoes)
- 1/2 teaspoon garlic powder
- 1 bunch fresh mixed herbs tied with a string (thyme, rosemary, chives, parsley)
- 2 1/2 cups beef broth
- Herb Dumplings:
- 2 cups biscuit baking mix
- 2/3 cup milk
- 1/2 to 1 teaspoon mixed dried herbs or parsley
Put the vegetable oil in a large, heavy skillet and place it over medium-high heat.
Coat meat in flour and then brown in oil in a skillet.
Add onions and cook until lightly browned.
Place the browned meat, onions and vegetables in a large stockpot or Dutch oven. Add garlic powder. Place the bundle of herbs in the middle of the mixture. Cover with the beef broth and simmer for 2 hours over low heat.
While stew is cooking, make dumplings (see below). Salt and pepper to taste.
About 20 minutes before serving time, combine the biscuit baking mix with the milk and dried herbs or parsley. Mix until moistened.
Drop onto the boiling stew and simmer gently for 10 minutes.
Cover the pan and continue simmering for 10 minutes longer.
Serve and enjoy!