Name: Shepherd's Stew with Dumplings
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4-6
Ingredients: 4 tablespoons unsalted butter; 1 pound ground lamb or beef; Kosher salt and freshly ground black pepper; 2 medium carrots, cut into thin coins; 1 medium onion, diced; 4 sprigs fresh thyme; 8 ounces white mushrooms, quartered; 1/4 cup all-purpose flour; 1/2 cup white wine; 4 cups chicken broth; One 17.5-ounce package refrigerated potato gnocchi; 1/2 cup loosely packed fresh mint leaves, chopped

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.

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Shepherd's Stew with Dumplings

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