Shepard's Stew with Dumplings
- 1 (17.5-ounce) package store-bought potato gnocchi
- 1 lb ground lamb or beef
- 1 medium onion, diced
- 1/2 cup loosely packed fresh mint leaves, chopped
- 1/2 cup white wine
- 1/4 cup all-purpose flour
- 2 medium carrots, cut into thin coins
- 4 cups chicken broth
- 4 sprigs of fresh thyme
- 4 tablespoons (1/2 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, 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.
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.