Best 6 Irish Stew With Dumplings Recipes

IRISH STEW WITH HERB DUMPLINGS

Steps:

• 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.

IRISH LAMB STEW WITH HERBED GOAT CHEESE DUMPLINGS

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.

SIMMERING IRISH STEW WITH DUMPLINGS

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.

IRISH LAMB STEW WITH GOAT CHEESE DUMPLINGS

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.

IRISH CHICKEN AND DUMPLINGS

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.

CLASSIC IRISH STEW

Steps:

• Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 ¼ pints water. Bring to the boil and simmer uncovered for 2 hours.
• Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/2 ¼ pints. (You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.)
• Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
• Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
• Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
• Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don't stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.