IRISH STEW WITH HERB DUMPLINGS

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.