Classic lamb stew with dumplings

Comfort food at it's best.

  • 20 mins preparation
  • 2 hrs 15 mins cooking
  • Serves 6
  • Print
Nothing screams comfort like a hearty lamb stew full of tender meat and root vegetables topped with tasty dumplings with a touch of horseradish.
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Classic lamb stew
  • 2 tablespoon oil
  • 6 rashers rindless bacon, chopped
  • 6 pickling onions, peeled, trimmed
  • 2 clove garlic, crushed
  • 1 boned lamb leg or shoulder, trimmed, cubed
  • 1/4 cup seasoned flour
  • 1 cup beef stock
  • 1 cup red wine
  • 2 carrots, roughly chopped
  • 2 stalks celery
  • 1 large swede, peeled, chopped
  • 4 sprigs thyme
  • 2 bay leaves
  • 1 1/2 cup self-raising flour
  • 75 gram butter, diced
  • 1 tablespoon finely chopped chives
  • 1 egg, lightly beaten
  • 1/4 cup milk
  • 2 teaspoon horseradish cream


Classic lamb stew with dumplings
  • 1
    Heat half the oil in a flameproof casserole dish on medium.
  • 2
    Saute bacon, onions and garlic for 4-5 minutes, until golden. Remove.
  • 3
    Lightly dust lamb in seasoned flour. Heat remaining oil in same pan. Brown lamb in 2 batches, for 2-3 minutes each. Return bacon mixture to dish with lamb. Stir stock and wine through.
  • 4
    Bring to the boil. Reduce heat to low. Add carrots, celery, swede, thyme and bay leave, Simmer, covered, stirring occasionally, for 1 hour. Remove thyme and bay leaves.
  • 5
    To make dumplings, sift flour into a bowl with seasoning to taste. Rub in butter with fingertips until mixture resembles breadcrumbs. Add chives. Make a well in the centre of the mixture. Stir in combined egg, milk and cream to form a soft dough. Turn onto a lightly floured surface. Knead and roll in 3cm balls.
  • 6
    Place dumplings on top of stew. Simmer, covered, for 1 hour.
  • 7
    Remove lid and place under a hot grill for 5-8 minutes, until dumplings are golden.

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