Bisquick Lamb Stew with Irish Dumplings

Posted by Olga at recipegoldmine.com 2005/3/1 18:04

Source: Betty Crocker’s Bisquick Cookbook

Irish or not, try this delicious dinner-in-a-dish with parsley dumplings up top.

Lamb Stew:
2 tablespoons shortening
1 (2 pound) lamb shoulder, cut into 2-inch cubes
4 cups water
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
3 medium carrots, cut into 1-inch slices
1 medium onion, thinly sliced
1 medium potato, pared and cut into 1-inch cubes
1 cup peas
2 tablespoons Bisquick baking mix
1/4 cup water

Dumplings:
2 cups Bisquick baking mix
1/4 cup snipped parsley
2/3 cup milk

Melt shortening in large skillet; brown meat well. Spoon off drippings. Add 4 cups water, the salt, pepper and bay leaf. Heat to boiling; reduce heat. Cover and cook about 2 hours, stirring occasionally.

Stir in carrots, onion and potato; cook 20 minutes longer. Stir in peas. Blend 2 tablespoons baking mix and 1/4 cup water; stir into stew. Cook over medium heat until mixture thickens and boils.

Dumplings: Stir 2 cups baking mix, the parsley and milk to a soft dough. Drop dough by spoonfuls onto boiling stew. Cook UNCOVERED over low heat 10 minutes; cover and cook 10 minutes longer.

6 servings