Slow Cooker Recipes
Irish Stew and Dumplings
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 all-purpose flour
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- 3/4 tablespoon shortening
- 1/4 cup milk
Instructions
Stew
- Dredge beef cubes in a mixture of the flour and salt. Brown meat in fat; remove with slotted spoon and set aside.
- Place remaining ingredients in slow cooker.
- Add browned beef. Do not stir.
- Cover, cook on LOW about 5 hours.
- When meat is tender, remove meat and vegetables from slow cooker.
- 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.
- Add 1 teaspoon instant coffee (to make the gravy turn brown). When liquid is heated, return meat and vegetables to heat.
- Add dumplings and cook for one more hour.
Dumplings
- Sift together flour, salt and baking powder.
- Cut in shortening. Gradually add milk; mix until smooth.
- Drop by tablespoons on hot stew. Cover.
- Cook for last hour.