No image available
Member recipe

Lamb Stew and Dumplings

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Member recipe by


Serves 4

Perfect for those cold winter nights!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 4-8 pieces of neck of lamb, depending on size
  • oil to brown lamb
  • 2 onions cut into chunks
  • 2 leeks, peeled and cut into large chunks
  • 2 carrots washed and cut into large chunks
  • 1 turnip, peeled and cut into large chunks
  • 1 parsnip or two small ones, peeled and cut into large chunks
  • 1 swede, peeled and cut into large chunks
  • 4 large potatoes, peeled and quartered
  • 2 garlic cloves, chopped
  • 1 - 2 pints of Lamb or vegetable stock (dependant on how much sauce you like, general ruling is enough to cover the stew)
  • 100 g pearl barley
  • 2 tablespoons of tomato paste
  • 2 teaspoons of dried herbs
  • Salt and pepper to season
  • Dumplings
  • A really tasty accompaniment to stews and curries.
  • Ingredients
  • 250 g self raising flour
  • 125 g shredded beef suet
  • Salt and pepper to season
  • Water to bind


    1. Heat the oil in a large stock pot or stew pan. Add the lamb and brown all sides
    2. Add the onion and leeks. Once softened add the vegetables, pearl barley, garlic, herbs and the stock
    3. Bring to the boil then turn down and leave to simmer with the lid on for around 2 1/2 to 3 hours until meat is 'melt in mouth!' and barley is soft (taste to your liking)
    4. To Make the DUMPLINGS
    5. Mix the flour and suet and season to taste
    6. Add water to bind without making the mix too wet but enough to make into balls
    7. Divide into 8 - 12 dumplings (depending on how big you like them!) and roll into balls with floured hands
    8. Add to the stew for the last twenty minutes leaving the lid off the pan so they can rise without being restricted. The residue of flour should thicken the gravy of the stew
    9. Serve in large bowls with fresh crusty bread to soak up the delicious gravy.
    10. TOP TIP; If you do not want dumplings then thicken the stew with gravy granules or a roux of flour and butter and serve.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
17th Oct, 2012
Oh yummy and easy to make, trying the dumplings too.
12th Jun, 2012
Made this tonight was delicious. I added bisto gravy granules as my sauce didn't thicken. Amazing.
12th Jun, 2012
Made this tonight was delicious. I added bisto gravy granules as my sauce didn't thicken. Amazing.
8th Apr, 2012
This is the most easy stew recipe I have found yet and even rivals my mother's stew (which is saying something!) Made this last night and it was delicious! Got the thumbs up from the hubby :-) Even had enough left over for a soup today. Used vegetable suet instead of beef suet for the dumplings. I have always used plain flour for dumplings but self-raising is better as they are nice and light.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.