Serves: 4
Total Calories: 440

1 tablespoon olive oil
1 pound lean lamb stew meat or bite sized pieces from the leg or shoulder (trimmed of any fat)
1 small onion chopped
2 carrots cut into bite sized pieces
1 stalk celery cut into bite sized pieces
5 cloves garlic sliced
1 teaspoon chopped Italian parsley
1/2 teaspoon thyme
3 cups beef broth
1 pound small red potato cut into bite sized pieces
salt to taste
black pepper to taste
bread from the hollowed out bowl
1 to 1 3/4 pound Bread Bowl

1. Heat the oil in a large heavy-bottomed pot over medium heat. Add the lamb and brown on all sides. Add the onion, carrots, and celery, and cook about 5 minutes, or until the onions are translucent. Add the garlic, parsley, thyme, and broth.

2. Bring the ingredients to a boil, then reduce the heat to low. Cover and simmer 1 hour.

3. Add the potatoes and continue to simmer 30 minutes, or until the potatoes are tender. Add the salt and pepper.

4. While the potatoes simmer, squeeze chunks of the sourdough bread with your hand to form 8 “dumplings.” Add them to the pot during the last 3 minutes of simmering.

5. Spoon the stew into the bread bowl and serve.

Nutritional Facts:

Serves: 4
Total Calories: 440
Calories from Fat: 34

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Garlic Lamb Stew With Bread Bowl Dumplings
Stefatho
Spicy Southwestern Ground Beef Stew
Hot Italian Sausage Stew
Popcorn Shrimp Gumbo
Hearty Chicken Stew With Basil
Very, Very, Very Good Vegetable Stew
Chef Clyde Serda's Green Chile and Pork Country Stew
California Wine and Cheese Stew