I'll be making shearer stew with dumplings for a potluck Thursday. Given that it's an Australian dish and many of the forumites here are Australian, I thought I'd see what input you all might have.
Shearer Stew
2lbs Boneless lamb shoulder, 1" cubes
2oz oil
2oz flour
8oz onions, 1/4" dice
4oz carrots, 1/4" dice
4oz celery 1/4" dice
1 green pepper, roasted and peeled, 1/4" dice
2oz garlic, minced
1-2qts lamb stock
1 lb new potatoes, 1/4" dice
salt, black pepper, and worcestershire suace to taste
Sear the meat in 1oz oil and 1oz flour, remove from pan. Add remaining oil, and cook onions, celery, carrots, and peppers over low heat until softened, mixing in remaining flour and stirring until well coated. Add lamb stock, seared lamb and potatoes, cover, and simmer until tender.
Thoughts?
I'll probably addthe potatoes later than the recipe calls for, as I don't want them to disintegrate.