SHEPHERD'S STEW WITH DUMPLINGS

Shepherd's Stew with Dumplings image

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 12

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4 tablespoons unsalted butter
1 pound ground lamb or beef
Kosher salt and freshly ground black pepper
2 medium carrots, cut into thin coins
1 medium onion, diced
4 sprigs fresh thyme
8 ounces white mushrooms, quartered
1/4 cup all-purpose flour
1/2 cup white wine
4 cups chicken broth
One 17.5-ounce package refrigerated potato gnocchi
1/2 cup loosely packed fresh mint leaves, chopped

Steps:

Melt 1 tablespoon of the butter in a Dutch oven over medium-high heat. Add the ground lamb, 1/2 teaspoon salt and a couple turns of pepper and cook, breaking up the meat a little, until lightly browned, about 5 minutes. Transfer to a plate using a slotted spoon and reserve the pan drippings.
Add the remaining 3 tablespoons butter to the pot. Stir in the carrots, onion and thyme and cook until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook until softened, about 3 minutes. Sprinkle the flour over the vegetables and cook, stirring, until the flour is toasted, about 1 minute. Add the wine and simmer until almost completely absorbed, about 2 minutes.
Return the meat to the pan, add the broth and bring to a simmer. Cook until the sauce thickens and the meat is tender, about 15 minutes. Stir in the gnocchi and cook until warmed through, about 3 more minutes.
Ladle the stew into bowls and sprinkle with the mint.