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Lamb Stew

Lamb Stew

  • Author: Fluffy


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.


  • 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


  1. Brown meat in hot fat over medium heat in Dutch oven.
  2. Add water and seasonings. Simmer, covered for 2 hours, adding more water if needed.
  3. Add carrots, onion, and potato; simmer 20 minutes.
  4. Add peas.
  5. Thicken stew and top with Parsley Dumplings.
  6. Parsley Dumplings: Add 2/3 cup milk and 1/4 cup chopped parsley to 2 cups Bisquick.
  7. Mix thoroughly with fork.
  8. Drop by spoonfuls on boiling stew.
  9. Cook over low heat for 10 minutes uncovered and 10 minutes covered; liquid should be bubbling gently.
  10. Serve stew topped with dumplings.