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Irish Stew with Dumplings


1lb cubed stew meat or roast.
4-5 large carrots
1 medium onion or small bag pearl onions
1.5lbs B size potatoes (I use the Green Giant Klondike mix bag)
12oz stout beer
2 cups beef broth
2 cloves garlic
Dash each cayenne, black pepper

2c flour
1c milk (or water)
4tsp baking powder
pinch salt


1. Thaw and cube meat into ~1in chunks.
2. Chop carrots, onion, and potatoes into large bite-size chunks.
3. In a large stock pot, sear meat 1 min on each side. 
4. Deglaze drippings using 1/2 cup broth.
5. Add the rest of the broth, stout, vegetables, and herbs.
6. Bring to a boil, reduce heat, simmer for 45-60 minutes until veg are soft.

start 1/2 hour before serving stew
1. Mix dry ingredients together in a medium bowl.
2. Add milk slowly and mix until you get a sticky batter.
3. Drop batter by 1/4c increments onto the top of the stew, in one layer (stew should be simmering)
4. Cover and cook 15-20 minutes.
5. Remove from stew before serving and put on a platter so they don't get soggy.