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.


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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

Directions Step-By-Step

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.

About this Recipe

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