Good-Cooking - Abby Dalton's Lamb Stew with Parsley Dumplings
Abby Dalton's Lamb Stew with Parsley DumplingsLamb Stew1 1/2 to 2 pounds lean boneless lamb, from leg or breast, cut into cubesWell-seasoned flourvegetable o...
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Ingredients
- Lamb Stew
- 1 1/2 to 2 pounds lean boneless lamb,
- from leg or breast, cut into cubes
- Well-seasoned flour
- vegetable oil
- Lamb bones, reserved from leg or breast
- 1 cup celery, chopped
- 1 onion, peeled, chopped
- 1 bay leaf
- 4 sprigs parsley, chopped
- 10 to 12 bruised peppercorns
- Salt, to taste
- Water
- 1 (10 3/4 ounce) can chicken broth (optional _
- 3 or 4 carrots, scraped, cut into large pieces
- 3 large stalks celery
- 2 large onions, peeled, cut in large pieces
- 1 cup frozen or fresh peas
- Parsley Dumplings
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