In collaboration with Tasty, Easy Lamb.
Stew and dumplings take me right back to my rural Canadian childhood. I grew up on the stuff, and the dumpling recipe I’ve shared here is a slight adaptation to the one that my mother used to make for us as kids. The ultimate comfort food that my own children now love too.
I’ve made my hearty winter-warmer stew with cubed lamb shoulder and kept the ingredients list fairly simple – chunky carrots and neeps a little bit of garlic and an onion are enough to impart a gorgeous flavour to the dish. I’ve also added some lamb ribs to this recipe, but that’s an optional extra. I like the extra meatiness the ribs add to the dish with their bones and fat content.
There’s something intensely satisfying about a stew with dumplings, isn’t there, especially after a bitterly cold winter’s day like the ones we’ve had lately. The dumplings themselves look really pretty all puffed out on the top of the stew too, wouldn’t you agree?
They’re remarkably easy to make as well. Just a few ingredients stirred up in a bowl and then drop the mixture onto the top of the simmering stew. Pop the lid on, wait 15 more minutes and dinner’s ready!
You may notice I’ve omitted potatoes from my recipe. If I’m to be honest, as much of a potato-lover that I am I don’t like them in my stews. I prefer to add carrots and swedes, and perhaps the occasional parsnip if I have any needing used up. I find that the dumplings do a great job of fulfilling the carbohydrate component of this dish instead, but feel free to add potatoes if that’s your thing, just add a little extra stock to compensate.
What’s your favourite winter warmer recipe? Do you have one that takes you back to your childhood?
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This is a commissioned recipe for Tasty, Easy Lamb. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories!