Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Shepherd's Stew with Dumplings
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- Total: 1 hr
- Active: 45 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 529
- Total Fat
- 28 g
- Saturated Fat
- 13 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 23 g
- Cholesterol
- 96 mg
- Sodium
- 1023 mg
This cozy stew with lamb and mushrooms is made heartier with the addition of plump potato gnocchi.
- Total: 1 hr
- Active: 45 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 529
- Total Fat
- 28 g
- Saturated Fat
- 13 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 23 g
- Cholesterol
- 96 mg
- Sodium
- 1023 mg
Ingredients
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Directions
- Melt 1 tablespoon of the butter in a Dutch oven over medium-high heat. Add the ground lamb, 1/2 teaspoon salt and a couple turns of pepper and cook, breaking up the meat a little, until lightly browned, about 5 minutes. Transfer to a plate using a slotted spoon and reserve the pan drippings.
- Add the remaining 3 tablespoons butter to the pot. Stir in the carrots, onion and thyme and cook until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook until softened, about 3 minutes. Sprinkle the flour over the vegetables and cook, stirring, until the flour is toasted, about 1 minute. Add the wine and simmer until almost completely absorbed, about 2 minutes.
- Return the meat to the pan, add the broth and bring to a simmer. Cook until the sauce thickens and the meat is tender, about 15 minutes. Stir in the gnocchi and cook until warmed through, about 3 more minutes.
- Ladle the stew into bowls and sprinkle with the mint.
