Irish Stew with Dumplings

This recipe works in combination with: Bangers & Mash with Red Wine Gravy. This recipe features in these meal plans: British Classics, Home-made Treats.

A delicately flavoured Irish stew with tender lamb pieces, bacon, parsley dumplings and mixed vegetables.


  • 350g of diced lamb
  • 2 rashers of bacon, chopped
  • 2 medium carrots (approx 125g each), thickly sliced
  • 4 closed cup mushrooms, sliced
  • 1 large onion (approx 210g), chopped
  • 125g of self raising flour
  • 65g of shredded beef suet
  • 1 tbsp olive oil
  • 1 tbsp plain white flour
  • 400ml chicken stock, prepared according to the packet instructions
  • 1 tbsp fresh parsley
  • 2 tsp dried thyme
  • 1 bay leaf
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 60 mins
  • Price per person: £3.33
  • Store cupboard: Cook's
  • Calories per serving: 1380
  • 5-a-day per serving: 2.9
  • Print Recipe
Irish Stew with Dumplings photo

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  1. Heat the oil in a large saucepan and cook the lamb and bacon for 10 minutes, or until browned.
  2. Remove the meat from the pan and set aside. Reserve 2 tbsp of the fat. Add the onion, mushrooms and carrots to the pan and cook for 5 minutes, or until the onion is soft. Season with salt and pepper.
  3. Return the lamb and bacon to the saucepan. Add 1 tbsp plain white flour and stir well until all of the mixture is coated.
  4. Add the bay leaf, dried thyme and chicken stock. Bring to the boil and simmer, covered, for 40 minutes, or until the meat is tender.
  5. While the stew is simmering, make the dumplings. Mix together the self raising flour, beef suet, parsley, seasoning and 1 tbsp water. Shape into 6 balls and set aside.
  6. After the first 40 minutes of cooking, add the dumplings to the stew and cook for 20 minutes, or until cooked through.
  7. Spoon into large bowls and serve immediately.

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