Real Recipes From Real Home Cooks ®

irish stew with herb dumplings

★★★★★ 3
a recipe by
Melissa Turner

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

★★★★★ 3
serves 6
prep time 30 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For irish stew with herb dumplings

  • STEW
  • 3 lb
    lamb or beef stew meat
  • 1 c
  • 5 Tbsp
  • 1
    yellow onion (chopped)
  • 4
  • 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)
  • 1/2 c
  • 1 1/2 c
  • 1/4 tsp
    dried rosemary
  • 1/2 tsp
    dried thyme
  • 1/2 Tbsp

How To Make irish stew with herb dumplings

  • 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.