Dark Stout Lamb & Dumpling Stew

Prep Time:
50 mins.
Cook Time:
2 1/2 hrs.


4 tablespoons olive oil

1 1/2 pounds American lamb shoulder, diced

2 tablespoons whole butter

2 cups Cipollini onions, peeled

16 small garlic cloves, peeled and trimmed

5 heirloom carrots, peeled, cut into “roll and cut” ½ inch pieces

2 fresh bay leaves

1/4 cup tomato paste

2 tablespoons flour

1 1/2 cups dark stout

1 1/2 cups diced, canned Italian plum tomatoes

1 cup lamb jus

2 stalks celery, peeled, medium diced

Sea salt and freshly ground black pepper to taste





9 ounces self-rising flour

4 ounces cold butter

Sea salt and freshly ground black pepper to taste



  1. In a rondeau pan (wide, round shallow stainless steel pot) over medium heat, add oil. Add lamb; sear in batches until brown and caramelized, adding oil if needed. Remove lamb and reserve.
  2. Add butter, onions, garlic, carrots and bay leaves. Cook 10 minutes.
  3. Add tomato paste and flour; cook 3 to 5 minutes. Deglaze pan with stout.
  4. Add tomatoes and lamb jus; stir and simmer for 3 to 5 minutes.
  5. Add reserved lamb and celery; bring to a simmer.
  6. Cover and cook at 325°F for 1 1/2 hours. Remove lid; cook an additional 30 minutes.
  7. Season sauce with salt and pepper; simmer for 10 to 12 minutes.
  8. For the dumplings, in a mixing bowl, using a coarse grater, grate cold butter into the flour. Season with salt and pepper.
  9. Using fingers, gently rub butter into flour until it resembles bread crumbs. Add a splash of cold water to help bind it into dough.
  10. Divide into 12 pieces; gently roll each piece into a round dumpling.
  11. Place dumplings into the simmering lamb stew to cook.


Photo & Recipe: American Lamb Board

Categories: Lamb, Lamb Cubes, Lamb Roast, Lamb Tenderloin