IRISH STEW WITH DUMPLINGS
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
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
Provided by Jonathan Reynolds
Categories dinner, project, main course
Time 2h45m
Yield 6 servings
Number Of Ingredients 16
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
IRISH STEW WITH PARSLEY DUMPLINGS
Irish stew that adds vegetables to their stew.Purists from Ireland often say that you use only lamb or mutton, potatoes and onions to Make a Traditional Irish Stew
Provided by Timothy H.
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Blend the flour, salt and pepper and dredge the meet in the flour mixture. brown in the hot fat in a skillet. Transfer to a heavy pot.
- Cook onion in fat until lightly colored, then add to the meat. Add boiling water to cover meat, cover pot tightly, simmer at low heat 1 1/2 to 2 hours.
- Blanch potatoes by covering them with boiling water; drain. Add potatoes, carrots and turnips to stew during the last 20 minutes.
- Cook until vegetables are tender. To thicken sauce, blend part of the flour mixture used for dredging the meat with sauce from the pot to make a thin paste, add this to the sauce in the pot, simmer until thickened. If dumplings are to be added, prepare as in the following recipe.
- Combine the biscuit mix with the seasonings, blending well. Add water or milk, stir to moisten. Drop by the spoonfuls on top of the boiling stew, cover and cook 12 minutes.
Nutrition Facts : Calories 786.9, Fat 35.9, SaturatedFat 14.3, Cholesterol 127.8, Sodium 1364.2, Carbohydrate 74.3, Fiber 9, Sugar 12, Protein 41.3
DUMPLINGS
Take your stew or casserole to the next level with our easy dumplings. Add them to your dish for instant family-friendly comfort food in a flash
Provided by Cassie Best
Categories Supper
Time 35m
Number Of Ingredients 3
Steps:
- Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
- When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.
Nutrition Facts : Calories 281 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
PARSLEY DUMPLINGS
Categories Milk/Cream Herb Side Steam Vegetarian Quick & Easy Parsley Bon Appétit
Number Of Ingredients 9
Steps:
- Spray bamboo steamer basket or large metal steamer rack with nonstick spray. Add enough water to large skillet to reach depth of 1 inch. Bring water to boil; reduce to simmer.
- Meanwhile, whisk flour, baking powder, and kosher salt in medium bowl to blend. Using fingertips, rub butter into dry ingredients until incorporated. Add milk and chopped parsley and stir just to blend. Drop small walnut-size mounds of dough into prepared steamer basket, spacing dumplings apart. Set steamer basket atop simmering water and cover tightly. Steam dumplings until cooked through, about 10 minutes. DO AHEAD: Dumplings can be made 3 hours ahead. Cool, cover, and let stand at room temperature.
IRISH STEW
Provided by Betty Wason
Categories Soup/Stew Lamb Onion Potato Stew St. Patrick's Day Carrot Turnip Winter House & Garden
Yield Serves 6
Number Of Ingredients 17
Steps:
- Blend the flour, salt and pepper and dredge the meet in the flour mixture. brown in the hot fat in a skillet. Transfer to a heavy pot. Cook onion in fat until lightly colored, then add to the meat. Add boiling water to cover meat, cover pot tightly, simmer at low heat 1 1/2 to 2 hours. Blanch potatoes by covering them with boiling water; drain. Add potatoes, carrots and turnips to stew during the last 20 minutes. Cook until vegetables are tender. To thicken sauce, blend part of the flour mixture used for dredging the meat with sauce from the pot to make a thin paste, add this to the sauce in the pot, simmer until thickened. If dumplings are to be added, prepare as in the following recipe.
- Combine the biscuit mix with the seasonings, blending well. Add water or milk, stir to moisten. Drop by the spoonfuls on top of the boiling stew, cover and cook 12 minutes.
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