Irish Stew with Herb Dumplings

Melissa Turner

By
@Mlturner908

Make with lamb or beef. Both are yummy, though I do prefer it with the lamb meat.

Rating:
★★★★★ 3 votes
Comments:
Serves:
6
Prep:
30 Min
Cook:
1 Hr 30 Min
Method:
Stove Top

Ingredients

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

Step-By-Step

1Heat 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.
2Add 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.
3Thicken 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.

About this Recipe

Main Ingredient: Lamb
Regional Style: Irish
Hashtags: #potato, #stew, #Carrots, #lamb