Lamb Stew
This is my recipe for Lamb Stew. I got this recipe from my father and remember the smell of a warm pot of stew on the stove. It’s delightful!
Sometimes when I hit the market I’ll see some good deals on lamb. The good thing about this is that my son really likes the flavor of lamb so I make sure to buy it when I can. The good thing about lamb is that it offers a unique taste and can get big amounts of it for less usually. My lamb stew will feed 6 family members.
When I was growing up my father would often pick up lamb from the butcher shop to make for a stew. I got this recipe from him growing up and it served our family well. I would often come home from school only to find my father with a large bowl of lamb stew brewing on the stove.
There’s just something about the smell of lamb that gets me excited to chow down on a big bowl of stew. The taste of lamb is a little rich and somehow more hearty than your typical beef. I quite like it.
My son Michael has taken quite fondly to this lamb stew. He would often go to the supermarket and try to find good deals on meats to make large pots of stews with. Often, he’d find lamb at walmart of all places for really great prices and would go overboard with it.
Anyway, I really think you’ll enjoy this recipe. If you’re new to lamb, please give it a shot and let me know what you think!
Ingredients:
2 lb boneless lamb shoulder, 2″ cubes
2 tbsp, fat
2 cups of hot water
2 tsp salt
1/4 tsp pepper
1 small bay leaf
3 medium carrots, cut in 1″ pieces
1 medium sliced onion
1 medium diced potato
1 cup of fresh or frozen peas
Parsley Dumplings
Instructions:
Brown meat in hot fat over medium heat in Dutch oven.
Add water and seasonings. Simmer, covered for 2 hours, adding more water if needed.
Add carrots, onion, and potato; simmer 20 minutes.
Add peas.
Thicken stew and top with Parsley Dumplings.
Parsley Dumplings: Add 2/3 cup milk and 1/4 cup chopped parsley to 2 cups Bisquick.
Mix thoroughly with fork.
Drop by spoonfuls on boiling stew.
Cook over low heat for 10 minutes uncovered and 10 minutes covered; liquid should be bubbling gently.
Serve stew topped with dumplings.
Enjoy!
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Lamb Stew
Description
Sometimes when I hit the market I’ll see some good deals on lamb. The good thing about this is that my son really likes the flavor of lamb so I make sure to buy it when I can. The good thing about lamb is that it offers a unique taste and can get big amounts of it for less usually. My lamb stew will feed 6 family members.
Ingredients
- 2 lb boneless lamb shoulder, 2″ cubes
- 2 tbsp, fat
- 2 cups of hot water
- 2 tsp salt
- 1/4 tsp pepper
- 1 small bay leaf
- 3 medium carrots, cut in 1″ pieces
- 1 medium sliced onion
- 1 medium diced potato
- 1 cup of fresh or frozen peas
- Parsley Dumplings
Instructions
- Brown meat in hot fat over medium heat in Dutch oven.
- Add water and seasonings. Simmer, covered for 2 hours, adding more water if needed.
- Add carrots, onion, and potato; simmer 20 minutes.
- Add peas.
- Thicken stew and top with Parsley Dumplings.
- Parsley Dumplings: Add 2/3 cup milk and 1/4 cup chopped parsley to 2 cups Bisquick.
- Mix thoroughly with fork.
- Drop by spoonfuls on boiling stew.
- Cook over low heat for 10 minutes uncovered and 10 minutes covered; liquid should be bubbling gently.
- Serve stew topped with dumplings.
