Bisquick Lamb Stew with Irish Dumplings

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

Ingredients

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

Instructions

  1. 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.
  2. Cover and cook about 2 hours, stirring occasionally.
  3. 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.
  4. Cook over medium heat until mixture thickens and boils.
  5. Dumplings: Stir 2 cups baking mix, the parsley and milk to a soft dough. Drop dough by spoonsful onto boiling stew.
  6. Cook UNCOVERED over low heat 10 minutes; cover and cook 10 minutes longer.

Yield: 6 servings

Posted by Olga at Recipe Goldmine 2005/3/1 18:04.

Source: Betty Crocker's Bisquick Cookbook