irish stew with herb dumplings

Name: Irish Stew with Herb Dumplings
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: Irish
Ingredients: ## STEW; 3 pound(s) lamb or beef stew meat; 1 cup(s) flour; 5 tablespoon(s) oil; 1 - yellow onion (chopped); 4 - carrots; 3 clove(s) garlic (minced); 8 ounce(s) button or cremini mushrooms (sliced) optional; 2 cup(s) guinness draught (use draught to avoid bitterness); 1 - bay leaf; 2 teaspoon(s) minced thyme; 2 teaspoon(s) minced rosemary; 2 teaspoon(s) minced marjoram; 4 tablespoon(s) tomato paste; 4 cup(s) beef stock; 1 tablespoon(s) beef base or bullion (optional); 4 - medium potatoes (peeled and cut into chunks); 2 tablespoon(s) worcestershire sauce; - salt and pepper (season meat and veggies to taste); ## HERB DUMPLINGS; 1/2 cup(s) milk; 1 1/2 cup(s) bisquick; 1/4 teaspoon(s) dried rosemary; 1/2 teaspoon(s) dried thyme; 1/2 tablespoon(s) parsley

(3 RATINGS)

592 Pinches 3 Photos

Melissa Turner

EAST MOLINE, IL

Updated on Mar 13, 2013

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

Rate

prep time 30 Min

cook time 1 Hr 30 Min

method Stove Top

yield 6 serving(s)

Ingredients

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

How To Make irish stew with herb dumplings

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.

Step 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.
Step 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.
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