Three-Onion Lamb Stew With Dumplings

Yield: 6 servings

1 pound lamb stew meat, cut into bite-size chunks
2 tablespoons canola or vegetable oil
1 large yellow onion, diced
2 large carrots, diced
2 ribs celery, sliced
2 large shallots, peeled and chopped
1 leek, white part only, sliced
2 tablespoons plus 1 cup all-purpose flour, divided
1 pound Yukon Gold potatoes, cubed
3/4 cup dark lager or stout beer
2 tablespoons beef base or bouillon granules
1 tablespoon tomato paste
1 teaspoon dried thyme
3 cups water
Salt
Ground black pepper, to taste
11/2 teaspoons baking powder
1 egg
1/4 cup milk

1. Prepare the stew. Use paper towels to dry the lamb. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in batches, add the lamb and sear on all sides. Transfer the meat to a plate and set aside.

2. Reduce the heat to medium. Add onion, carrots and celery and sauté for 5 to 7 minutes, until onion begins to soften. Add shallots and leek; sauté for another 5 to 7 minutes, until leek is tender.

3. Add 2 tablespoons flour and stir to coat the vegetables. Add potatoes, beer, bouillon, tomato paste, thyme and water. Stir to combine, then bring to a boil. Reduce heat to simmer and cook, uncovered, for 1 1/2 hours, stirring occasionally and adding water if necessary. Taste the stew and season with salt and pepper to taste.

4. Make the dumplings. In a small bowl combine 1 cup flour, baking powder and 1/2 teaspoon salt. In a second small bowl, mix egg and milk. Gently stir milk and egg into the dry ingredients, being careful to mix only until just combined.

5. Drop spoonfuls of the dumpling mixture directly into the stew, repeating until all the dumpling mixture is used. Cover the stew and let the dumplings steam for 10 minutes.

Per serving: 396 calories; 11g fat; 3g saturated fat; 99mg cholesterol; 28g protein; 43g carbohydrate; 3g fiber; 416mg sodium.