Winter Lamb Stew with flax focaccia (and dumplings)

It is monday, its cold outside and it feels like winter. Whilst toying with the idea of what to make for dinner later i'm heavily torn towards something hearty, be it a roast dinner, something spicy like a curry or a chilli, and then it hit me - what could be better than a lovely stew?

Upon deciding on a lamb stew (as i could get lamb stewing meat quite cheaply), I incorporated getting various bits and bobs into the days errands. No stew is complete without something to mop up with also, and as a result I decided to try out a recipe for flaxmeal foaccacia. A lovely pan style flatbread :).

The following recipe isn't all that glamourous or complex, in fact it couldn't be simpler in all honesty. They key element is to just do things in stages. it pays abeyance to the french adoption of mirepoix (the holy trinity of onion, carrots and celery) whilst adding sweetness from parsnips and Swedish turnip. You'll need a slow cooker or a cool oven (about 150-C). Slow cooker i would favour here because of their minimal power usage. But if you have other stuff to be going in and out of the oven for the day, you might favour the oven. I just dont favour the high fuel bills.

Note: I was carefully supervised by the feline.

You will need:

About 6 small onions or 3 large ones (red)

3 stalks of celery

5 medium carrots

1 swedish turnip

1 parsnip.

handful of fresh rosemary.

glass of port.

750g stewing lamb

1/4 bulb of fennel

Couple of handfuls of closed cup mushrooms

1.5 litres of beef, chicken, veal or lamb stock (you choose)

For the foccacia please click here for the recipe I followed. It turned out like this:

Prep:

For the dumplings:

4 oz/ 100g self raising flour

2 oz / 50g shredded suet

In a large baking bowl mix the flour with the suet and a pinch of salt. Add 3 tbsp cold water and stir. If the dough is dry add more water until you have a soft, slightly sticky dough.

Divide the dough into 8 and shape into balls with floured hands. Leave to one side.

Chop the onions into a fine dice (about 1/2 cm). Do the same with the carrots, the celery and the fennel. Slice the mushrooms into a julienne thickness.

 


Saute the vegetables & mushrooms off in a pan until they begin to soften, but leave half of the onions behind. We are going to use them in a little while with the meat.

note that once again the carrot and parsnip peel was much enjoyed by the rabbit - here he is again looking approvingly :)

Peel and chop the swede and the parsnip and add to the slow cooker or casserole dish - they can develop on their own and wont need any coaxing. Add the vegetables to the slow cooker or casserole dish, with the rosemary.

Dice the lamb (if required) then sear in the pan with the remaining onions. Once the onions begin to soften and the lamb has begun to brown add the port and reduce the liquid by half. Add the meat and liquid to the casserole dish or slow cooker.


Add the stock, switch slow cooker on for about 3 hours, the same for a casserole dish at about 140 / 150C.

After the stew has cooked for 3 hours, remove the lid, check the seasoning and add salt or pepper to taste, then add the dumplings, cover with the lid and cook for a further 20 minutes. Serve hot.

It should turn out like this:

Enjoy! :D