Irish Stew with Dumplings

September 9, 2009 | By Admin In Soups and Stews |

Stew

3 pounds lamb or mutton
1 sliced onion
1 cup diced carrot
1 cup diced turnip
3 cups cubed potatoes
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
Boiling water
Dumplings

1. Cut meat into 2-inch squares.
2. Put in kettle and cover with boiling water.
3. Let simmer 1 1/2 hours.
4. Add onions, carrots, and turnips.
5. Cook 30 minutes more.
6. Add potatoes, and cook another 20 minutes.
7. Thicken with flour, mixed to a paste in cold water.
Season with salt and pepper. Serve with dumplings.

Dumplings

2 cups flour
1 teaspoon salt
4 teaspoons baking powder
3 tablespoons shortening
3/4 cup milk

1. Sift flour, salt, and baking powder together.
2. Rub in shortening with knife or fingertips.
3. Add milk to make a soft dough.
4. Drop, one tablespoon at a time, into hot stew the last 15 to 20 minutes of cooking.
*The kettle must be covered and cover not removed during cooking.

Serves 8