Shepherd's Stew with Dumplings




  • 1 (17.5-ounce) package store-bought potato gnocchi
  • 1 lb ground lamb or beef
  • 1 medium onion, diced
  • ½ cup loosely packed fresh mint leaves, chopped
  • ½ cup white wine
  • ¼ cup all-purpose flour
  • 2 medium carrots, cut into thin coins
  • 4 cups chicken broth
  • 4 sprigs of fresh thyme
  • 4 tablespoons (½ stick) unsalted butter
  • 8 ounces white mushrooms, quartered
  • kosher salt


Brown the meat:

Melt 1 tablespoon of the butter in a dutch oven over medium-high heat. Add the ground meat, ½ 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.

Saute the aromatics:

Add the remaining 3 tablespoons butter, the carrots, onion, and thyme to the pan. Cook until they 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, stirring and simmer until almost completely absorbed, about 2 minutes.

Simmer the strew:

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 soup bowls and garnish with the mint.