BISQUICK LAMB STEW WITH IRISH DUMPLINGS
Make and share this Bisquick Lamb Stew With Irish Dumplings recipe from Food.com.
Provided by Olha7397
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt shortening in large skillet; brown meat well.
- Spoon off drippings.
- Add 4 cups water, the salt, pepper and bay leaf.
- Heat to boiling; reduce heat.
- Cover and cook about 2 hours, stirring occasionally.
- Stir in carrots, onion and potato; cook 20 minutes longer.
- Stir in peas.
- Blend 2 Tablespoons baking mix and 1/4 cup water; stir into stew.
- Cook over medium heat until mixture thickens and boils.
- FOR THE DUMPLINGS:.
- Stir 2 cups baking mix, the parsley and milk to a soft dough.
- Drop dough by spoonfuls onto boiling stew.
- Cook UNCOVERED over low heat 10 minutes; COVER and cook 10 minutes longer.
- 6 servings.
- Betty Crocker's Bisquick Cookbook.
Nutrition Facts : Calories 707.4, Fat 44.5, SaturatedFat 17.4, Cholesterol 113.6, Sodium 1451.8, Carbohydrate 43.5, Fiber 4.4, Sugar 9, Protein 32.1
IRISH LAMB STEW WITH GOAT CHEESE DUMPLINGS
Make and share this Irish Lamb Stew With Goat Cheese Dumplings recipe from Food.com.
Provided by 2Bleu
Categories Stew
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 300°F Place the roast in a roasting pan and season with salt and pepper then rub all over with olive oil. Make 10 small slits all over the roast (If roast is tied, leave it tied).
- Insert the garlic cloves into the slits. Add the bacon into the pot then gently add the stock over and around the roast. Place rosemary and thyme sprigs on top of roast. Cover and slow roast for 3 hours, or until very tender.
- Remove from oven and let cool slightly. Remove roast and wrap tightly in foil then refrigerate. To the stock, strain into a pyrex bowl, cover with plastic wrap and refrigerate overnight.
- Remove the fat from the stock (You should yield at least 4 cups of stock). Discard fat solids and set the stock aside. Remove the veal from the foil, cut it into 2" cubes, and set aside.
- In a large pot or dutch oven over medium heat, add the butter and melt. Stir in the flour and let cook for 3 minutes. Add the celery and carrots and sauté about 5 minutes. Add the onion and sauté for another 10 minutes.
- Slowly whisk in the stock that the lamb was cooked inches Add the cooked lamb, reduce heat to low, cover and let simmer 20-30 minutes until carrots are tender.
- DUMPLINGS: In a 2 qt pot, heat beef broth to a simmer. Meanwhile, in a large bowl, add remaining dumpling ingredients and mix well.
- Drop the dumplings by tablespoonfuls (a few at a time as to not overcrowd. They will poof up) into the simmering broth. Let simmer, turning occasionally, for 10-15 minutes or until the dumplings float to the surface and are cooked through.
- As the dumplings cook, remove them from the broth and add to the stew. When the last batch of dumplings are cooked, add them and the remaining broth to the stew.
Nutrition Facts : Calories 993.3, Fat 59.9, SaturatedFat 26.1, Cholesterol 204.9, Sodium 1300, Carbohydrate 56.8, Fiber 2.8, Sugar 7.8, Protein 54.3
BISQUICK DUMPLINGS
In the game forum I tagged recipes for Bisquick mix and also beef stew that required dumplings. This is the original dumpling recipe from BettyCrocker.com that I will be using.
Provided by lauralie41
Categories Winter
Time 25m
Yield 10 dumplings
Number Of Ingredients 2
Steps:
- In a medium bowl add Bisquick mix and milk stirring until a soft dough forms.
- Drop mixture by spoonfuls onto boiling stew and reduce heat.
- Cook dumplings uncovered for 10 minutes. Cover pot and cook an additional 10 minutes. Serve immediately.
SIMMERING IRISH STEW WITH DUMPLINGS
Provided by Jonathan Reynolds
Categories dinner, project, main course
Time 2h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat oil in a large pot over high heat and brown the meat in two batches. Return meat to the pot and add 12 cups water, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer for 1 hour.
- Add carrots, turnips and onions and simmer for another hour. Place potatoes in a small pan and ladle enough broth over them to just cover. Simmer potatoes until just tender. Pour stock back into meat, leaving just enough to keep potatoes moist. Season with salt and set aside.
- When vegetables and meat are very tender, strain the stew. Let the broth set until fat accumulates on top. Skim fat off and measure out 4 tablespoons (if you have less, use some butter).
- Heat fat in the pot over medium heat. Add flour and stir for 2 minutes. Whisk in the broth. Cook, stirring, until mixture thickens. Add meat and vegetables and reduce heat to a simmer.
- Whisk together flour, baking powder and salt. Whisk in parsley. Heat milk and butter until butter melts, stir it into the flour mixture until just combined. Drop rounded spoonfuls onto the simmering stew. Cover and cook for 10 minutes. Serve with reheated potatoes.
Nutrition Facts : @context http, Calories 1043, UnsaturatedFat 34 grams, Carbohydrate 58 grams, Fat 69 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 30 grams, Sodium 1041 milligrams, Sugar 7 grams, TransFat 0 grams
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