Irish Stew With Dumplings Recipes

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.

Steps:

• For the stew: cut the meat into small pieces, season and dredge with flour.
• Melt bacon drippings in a heavy skillet and brown the meat; add onions and cook until golden.
• Add enough stock or water to cover meat.
• Add turnip, carrots, celery and parsley; simmer for two hours.
• Add cubed potatoes and cook more rapidly until potatoes are done.
• To make the dumplings: sift dry ingredients together, cut in fat and add enough milk to give a smooth drop batter.
• Drop by spoonfuls over the top of the stew (the stew should be kept boiling hot).
• Cover the pot and allow dumplings to steam 15 minutes without lifting cover.

Steps:

• Preheat the oven to 325 degrees.
• Rub the lamb roast all over with olive oil. Make 10 small slits all over the roast. Insert the bacon and garlic cloves into the slits. Season with salt and pepper. Place the roast in a roasting pan and add the stock and cover. Place in the oven and slow roast for 3 hours, or until very, very tender. Remove the lamb from the oven and cut into 2-inch pieces. Set aside.
• In a large pot, add the butter and melt. Stir in the flour and let cook for 3 minutes. Add the onion and saute until soft, about 5 minutes. Add the carrots and the celery and saute for another 10 minutes. Slowly whisk in the stock that the lamb was cooked in. Add the reserved lamb. Bring to a simmer. Season with salt and pepper.
• For the dumplings: In a large bowl, combine the flour, baking soda and salt and mix well. In a small bowl, beat the eggs. Add the milk to the eggs. Add the egg mixture to the dry ingredients and mix well. Stir in the goat cheese and the herbs. Season with freshly ground black pepper. Have the stock boiling in a small saucepan. Using 2 tablespoons, drop the dumpling batter into the boiling stock. Cook for about 5 minutes, or until the dumplings float to the surface. Remove the dumplings from the stock and place on a plate.
• To finish: Place the dumplings into the stew. Check for seasoning. Garnish with fresh marjoram.

Steps:

• In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
• Add potatoes and carrots; cover and cook another 30 minutes.
• Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
• Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Steps:

• Blend the flour, salt and pepper and dredge the meet in the flour mixture. brown in the hot fat in a skillet. Transfer to a heavy pot. Cook onion in fat until lightly colored, then add to the meat. Add boiling water to cover meat, cover pot tightly, simmer at low heat 1 1/2 to 2 hours. Blanch potatoes by covering them with boiling water; drain. Add potatoes, carrots and turnips to stew during the last 20 minutes. Cook until vegetables are tender. To thicken sauce, blend part of the flour mixture used for dredging the meat with sauce from the pot to make a thin paste, add this to the sauce in the pot, simmer until thickened. If dumplings are to be added, prepare as in the following recipe.
• Combine the biscuit mix with the seasonings, blending well. Add water or milk, stir to moisten. Drop by the spoonfuls on top of the boiling stew, cover and cook 12 minutes.

Steps:

• In a bowl, toss cubed beef with flour to coat.
• Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
• Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
• In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.

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.