Irish Dumpling Stew – St. Patrick’s Day
Title: Irish Dumpling Stew
Cook time: 2 ½ hours
Level: Medium
Serving: 7
Ingredients:
4 medium Gold Potatoes, entire
2 pounds stew meat, beef or lamb
1/2 cup flour
2 onions, chopped
2 carrots, chopped
2 tomatoes, peeled and chopped
1 clove garlic, minced
1 large bunch of herbs (thyme, sage, rosemary), tied with a string
1 1/2 cups beef soup
salt & pepper to taste
Dumplings:
6 cups self-rising flour
1 cup fresh bread crumbs
1 tablespoon mixed herbs
1/4 cup solid shortening
1 egg, beaten
Broth or water
Salt and pepper to taste
Directions:
Coat meat in flour, after that brown in oil in a skillet, add onions and garlic and cook.
Place browned meat, onions and vegetables in large cooking pot.
Put herbs in middle of mixture. Cover with the soup; cook 2 hours over low heat.
At the same time as stew is cooking, make dumplings.
For Dumplings:
Combine dry ingredients, next add shortening and egg, mixing completely.
Divide mixture into small pieces, roll into even rounds between floured hands, cook in boiling water or broth for 15 minutes.
Finally add the dumplings, during last 20 minutes of cooking. Salt and pepper to taste.
Personal Suggestion: This is a delicious energetic and traditional dish of Irish , stew and dumplings are perfect for a cold day.
You can serve this dish with green beans, boiled cabbage or white rice.
