Irish Stew with Dumplings
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
- Heat the oil in a large saucepan and cook the lamb and bacon for 10 minutes, or until browned.
- 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.
- Return the lamb and bacon to the saucepan. Add 1 tbsp plain white flour and stir well until all of the mixture is coated.
- 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.
- 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.
- After the first 40 minutes of cooking, add the dumplings to the stew and cook for 20 minutes, or until cooked through.
- Spoon into large bowls and serve immediately.
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