When the weather is cold outside, nothing quite warms you up like a hearty stew. This recipe uses cubes of lamb as the main protein but you could substitute in beef chunks. Adding the parsley dumplings near the end of cooking is a quick way to include moist biscuits in the final meal. Mmmm.
Irish Stew With Parsley DumplingsCourse: Dinner
1/2 cup flour
2 teaspoons salt
1 teaspoon pepper
3 pounds lamb cut in 1″ cubes
3 tablespoons butter
1/2 cup onion, sliced
2 1/2 cups water
6 large potato peeled and diced
2 carrots peeled and diced
3 turnips quartered
1 teaspoon dried sage
1 teaspoon black pepper
- Blend flour, salt and pepper in a pie plate.
- Dredge the meat in the flour mixture and shake off excess flour. Combine with chopped onion, and brown in melted butter or margarine in a heavy pot.
- Add boiling water to the meat and onion, making sure it covers the meat. Cover the pot and simmer for 1-1/2 hours. Check occasionally and add water if necessary to keep the meat covered.
- Precook the peeled and diced potatoes, carrots, and turnips by microwaving them on high for 5 minutes. Add precooked vegetables and seasoning to the stew. Continue cooking 20 minutes or until vegetables are tender.
- To thicken the sauce, blend part of the flour mixture used for dredging the meat with liquid from the pot to make a thin paste. Add this to the sauce in the pot and simmer until thickened.
- To complete the dish, bring the stew to a full boil and add the dumplings.
- Parsley Dumplings
- See recipe here.