Print Recipe

Irish Stew and Dumplings

RG

Ingredients

Stew

  • 3/4 pound beef, cut into cubes
  • 3/4 cup flour
  • 1/4 teaspoon salt
  • 2 tablespoon fat (shortening)
  • 1/4 cup carrot
  • 1/4 cup turnip
  • 1/4 cup onion
  • 3/4 cup diced potato
  • 2 1/2 cups boiling water
  • Salt and pepper to taste

Dumplings

  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 3/4 tablespoon shortening
  • 1/4 cup milk

Instructions

  1. Stew: Dredge beef cubes in a mixture of the flour and salt. Brown meat in fat; remove with slotted spoon and set aside.
  2. Place remaining ingredients in slow cooker.
  3. Add browned beef. Do not stir.
  4. Cover, cook on LOW about 5 hours.
  5. When meat is tender, remove meat and vegetables from slow cooker.
  6. Mix 3 tablespoons flour to 3 tablespoons water (plus dashes of salt and pepper) in a cup until the mixture resembles paste. Stir into liquid in slow cooker.
  7. Add 1 teaspoon instant coffee (to make the gravy turn brown). When liquid is heated, return meat and vegetables to heat.
  8. Add dumplings and cook for one more hour.
  9. Dumplings: Sift together flour, salt and baking powder.
  10. Cut in shortening. Gradually add milk; mix until smooth.
  11. Drop by tablespoons on hot stew. Cover.
  12. Cook for last hour.

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