Irish Stew and Dumplings



  • 3/4 pound beef, cut into cubes
  • 3/4 cup flour
  • 1/4 teaspoon salt
  • 2 tablespoons 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


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


  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. Add browned beef. Do not stir. Cover, cook on LOW about 5 hours.
  3. When meat is tender, remove meat and vegetables from slow cooker.
  4. 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).
  5. When liquid is heated, return meat and vegetables to heat. Add dumplings and cook for one more hour.
  6. Dumplings: Sift together flour, salt and baking powder. Cut in shortening. Gradually add milk; mix until smooth. Drop by tablespoons onto hot stew. Cover.
  7. Cook for last hour.