Best Irish Stew With Herb Dumplings Recipes

Irish Stew With Dumplings image

Provided by Molly53

Categories Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 17

1 1/2 lbs lamb (neck or breast)
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
3 tablespoons bacon drippings
2 onions, peeled and sliced
stock or water, to cover
1 turnip, peeled and diced
1 stalk celery, diced
2 carrots, peeled and diced
2 cups potatoes, peeled and cubed
parsley sprig
1 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon bacon drippings
1/3 cup milk (up to 1/2 cup)

Steps:

For the stew: cut the meat into small pieces, season and dredge with flour.
Melt bacon drippings in a heavy skillet and brown the meat; add onions and cook until golden.
Add enough stock or water to cover meat.
Add turnip, carrots, celery and parsley; simmer for two hours.
Add cubed potatoes and cook more rapidly until potatoes are done.
To make the dumplings: sift dry ingredients together, cut in fat and add enough milk to give a smooth drop batter.
Drop by spoonfuls over the top of the stew (the stew should be kept boiling hot).
Cover the pot and allow dumplings to steam 15 minutes without lifting cover.

Nutrition Facts : Calories 397.5, Fat 19.3, SaturatedFat 7.8, Cholesterol 68.7, Sodium 802.4, Carbohydrate 34.8, Fiber 3.3, Sugar 3.8, Protein 20.6

Irish Stew with Herb Dumplings image

Provided by Melissa Turner

Time 2h

Number Of Ingredients 25

STEW
3 lb lamb or beef stew meat
1 c flour
5 Tbsp oil
1 yellow onion (chopped)
4 carrots
3 clove garlic (minced)
8 oz button or cremini mushrooms (sliced) optional
2 c guinness draught (use draught to avoid bitterness)
1 bay leaf
2 tsp minced thyme
2 tsp minced rosemary
2 tsp minced marjoram
4 Tbsp tomato paste
4 c beef stock
1 Tbsp beef base or bullion (optional)
4 medium potatoes (peeled and cut into chunks)
2 Tbsp worcestershire sauce
salt and pepper (season meat and veggies to taste)
HERB DUMPLINGS
1/2 c milk
1 1/2 c bisquick
1/4 tsp dried rosemary
1/2 tsp dried thyme
1/2 Tbsp parsley

Steps:

1. Heat oil on medium high in large saute pan. Season meat well with salt and pepper and dredge in flour. Brown meat in pan and transfer to a large dutch oven. Add more oil to the pan if necessary and cook onions for about 5 minutes. Add mushrooms and minced garlic and cook for an additional 3 minutes. Add 1/2 cup of the Guinness and bring to a boil, scraping up browned bits. Season your veggies with salt and pepper while sauteing them. Add to the dutch oven.
2. Add the remaining Guinness, bay leaf, herbs, tomato paste, Worcestershire sauce, and beef stock to the pot. Bring to a simmer over medium low and cover for 40 minutes. Add potatoes, and carrots. Cover and continue to simmer for 20 minutes.
3. Thicken stew with a little cornstarch and water if needed. Taste and season if needed. Drop dumpling mix by spoonfuls on top of stew, cover and continue to simmer for another 20-25 minutes or until toothpick comes out clean from center of the dumplings.

Irish Lamb Stew with Herbed Goat Cheese Dumplings image

Provided by Food Network Kitchen

Categories main-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 22

4 pound shoulder roast of lamb
Olive oil
10 cloves of garlic
1/4 pound bacon, cut into 1-inch pieces
Salt
Freshly ground black pepper
4 cups veal stock
4 ounces unsalted butter
1/2 cup flour
1 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
Fresh sprigs marjoram for garnish
2 cups flour
1 1/2 tablespoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/4 cup soft goat cheese
2 teaspoons each of chopped parsley, marjoram and thyme
Freshly ground black pepper
3 cups veal stock

Steps:

Preheat the oven to 325 degrees.
Rub the lamb roast all over with olive oil. Make 10 small slits all over the roast. Insert the bacon and garlic cloves into the slits. Season with salt and pepper. Place the roast in a roasting pan and add the stock and cover. Place in the oven and slow roast for 3 hours, or until very, very tender. Remove the lamb from the oven and cut into 2-inch pieces. Set aside.
In a large pot, add the butter and melt. Stir in the flour and let cook for 3 minutes. Add the onion and saute until soft, about 5 minutes. Add the carrots and the celery and saute for another 10 minutes. Slowly whisk in the stock that the lamb was cooked in. Add the reserved lamb. Bring to a simmer. Season with salt and pepper.
For the dumplings: In a large bowl, combine the flour, baking soda and salt and mix well. In a small bowl, beat the eggs. Add the milk to the eggs. Add the egg mixture to the dry ingredients and mix well. Stir in the goat cheese and the herbs. Season with freshly ground black pepper. Have the stock boiling in a small saucepan. Using 2 tablespoons, drop the dumpling batter into the boiling stock. Cook for about 5 minutes, or until the dumplings float to the surface. Remove the dumplings from the stock and place on a plate.
To finish: Place the dumplings into the stew. Check for seasoning. Garnish with fresh marjoram.