Dublin Dumpling Stew Recipes

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IRISH STEW WITH DUMPLINGS



Irish Stew With Dumplings image

Hearty and heart-warming, this stew was transplanted from Ireland to New England. From that chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 17

1 1/2 lbs lamb (neck or breast)
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
3 tablespoons bacon drippings
2 onions, peeled and sliced
stock or water, to cover
1 turnip, peeled and diced
1 stalk celery, diced
2 carrots, peeled and diced
2 cups potatoes, peeled and cubed
parsley sprig
1 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon bacon drippings
1/3 cup milk (up to 1/2 cup)

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.

Nutrition Facts : Calories 397.5, Fat 19.3, SaturatedFat 7.8, Cholesterol 68.7, Sodium 802.4, Carbohydrate 34.8, Fiber 3.3, Sugar 3.8, Protein 20.6

SIMMERING IRISH STEW WITH DUMPLINGS



Simmering Irish Stew With Dumplings image

Provided by Jonathan Reynolds

Categories     dinner, project, main course

Time 2h45m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
3 pounds lamb stew meat, cut into 1 1/2-inch cubes
1 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
6 carrots, peeled and cut into 2-inch pieces
2 turnips, peeled and cut into 1-inch chunks
1 small onion, sliced 1/8-inch thick
3 potatoes, peeled and sliced 1/4-inch thick
4 tablespoons flour
Butter as needed
1 1/2 cups flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup parsley
3/4 cup milk
2 tablespoons butter

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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