Irish Stew And Dumplings

How To Make Irish Stew And Dumplings Irish Stew and Dumplings Recipe. A delicious hearty dish, perfect for winter. A traditional dish which still warms our hearts. Sample our Irish Stew and Dumplings recipe.

You Will Need To Get Started

   1 1/4 kg lamb or beef
    2 tbsp of seasoned flour
    350 g onions, sliced
    220 g carrots, sliced
    2 medium leeks, washed and sliced
    1 large potato, peeled and diced
    1 1/4 ltr chicken stock
    salt and pepper
    2 bay leaves
    250 ml red wine
    25 g butter
    4 tbsp oil
    and for the dumplings:
    110 g self-raising flour
    1 tbsp fresh parsley
    50 g shredded suet

    1 large saucepan
    1 cutting board
    1 serving dish
    1 knife
    1 slotted spoon
    1 spoon
    1 serving bowl

Step 1:  See at top right.

Step 2: Cube the meat

Prepare the meat.Ideally the meat should be cut into 2cm cubes, but also remember that whilst getting rid of any excess fat it's good to leave some connective tissue as this adds to the overall flavour.

Sprinkle the meat cubes with seasoned flour.
Step 3: Sear the meat

Heat up your saucepan and add a little oil and butter. Lightly sear the meat. You will probably have to do it in batches.
Step 4: Prepare for stewing

Pour the wine into the pan to flavour the ingredients. Layer the meat, onions, carrots, leeks and potatoes on top.
Step 5: Simmer

Pour in the stock and add the bay leaves. Bring it to a simmer. Let it cook for 2 hours with the lid on.
Step 6: Prepare the dumplings

Now for the dumplings! Mix the flour, parsley, salt and pepper in a bowl. Gently add the suet. It should not be rubbed in. Add some cold water and gradually mix into an elastic dough.

When you have achieved the right consistency, divide the dough into eight dumplings.
Step 7: Set aside the meat

Once the Irish stew is ready, remove all the meat and vegetables, transfer them to a warm serving dish and cover with foil. Strain the liquid into a smaller saucepan to cook the dumplings.
Step 8: Cook the dumplings

Bring the remaining liquid back to the boil and put the dumplings in the pan. Cover them and leave them to boil for about 20 to 25 minutes.

Do not let them come off the boil.
Step 9: Prepare to serve

Arrange the meat, vegetables and dumplings in your serving dish, pour over the sauce, sprinkle over the chopped parsley, taste and season if required.
Serve the Irish stew while piping hot.

Creole Turtle Soup Recipe

Turtles are said to contain about 7 different flavors of meat, so it would be very easy to slip a more inexpensive meat in with the Turtle, I’ve even heard of some places slipping in some Alligator. Finding Turtle Meat in your area, you may have a bit of a challenge. If you have a great Asian Market in your area, it’s probably your best bet, they may even have them live if you would like to butcher them yourself.

 It’s a messy business job, with a lot of blood and lot of squirming. Keep the fuss down you can buy frozen.


Creole Turtle Soup Recipe

Roux:
1 Cup cooking oil

1 Cup All Purpose Flour

(By now you should know how to make Roux)

1 lb Turtle Meat Cut into 1/2 inch cubes

1 1/2 Cup Onion, Finely Diced

1 Cup Celery, Finely Diced

1/4 Cup Green Onion, Finely Sliced

2 tsp Garlic, Minced

1 1/2 Cup Fresh Tomato, Diced

1 Qt Beef Broth

1/8  Cayenne pepper

2 Tbsp Fresh Thyme Leaves

1 Tbsp Fresh Marjoram, Chopped

Salt and Black Pepper to taste

1/4 Cup Fresh Lemon Juice

4 Tbsp Worcestershire Sauce


 Lemon Slices

Parsley Finely Chopped

4 tablespoon unsalted Butter


Made The Roux...


In a large saucepan or dutch oven, melt  butter over medium-high heat, add the diced Turtle Meat and saute until nicely browned.

On medium heat, add onions, the celery, and garlic. Season with salt and black pepper to taste. Saute until the vegetables are tender.

Add the tomatoes, cook for 10 mins.add the Beef broth, Worcestershire, Cayenne, and Bay Leaves.

Bring to a boil  simmer for 20-30 mins, stirring occasionally and skimming off any impurities that may rise to the surface.

Whisk in the Roux, simmer until thickened and smooth. Add the Thyme, and Marjoram, simmer for 15-20 minutes more.

Add the Lemon Juice and simmer

Serve with green onions and fresh Parsley  on top
.
Serve garnished with Lemon Slices and Parsley.

You can make this soup a stew by adding whole potatoes and carrots during the 20-30 mins boil.

Sausage And Rice Stew

Just plain and a little touch of spicy yall!!! This stew will keep you warm for a while.. This rice stew so simple to parpare and no fuss in the kitchen. Make some this weekend.

Ingredients:

1 large onion

3 cloves of garlic, minced

2-3 Tbsp cooking

4 Tbsp tomato paste

¼ c barbecue sauce

1 28 oz can crushed tomatoes

1 14.5 can diced tomatoes

2 c chicken stock

3 Tbsp brown sugar

2-3 bay leaves

4 smoke sausages sliced into 1/4" pieces

1 c cooked rice

salt and pepper to taste

1/8 cayenne pepper

Directions:

Sauté onion and garlic in cooking oil.

Add tomato paste and barbeque sauce and stir for 2 more minutes.

Add canned tomatoes and cover. Cook for 10 minutes.

Add chicken stock, brown sugar and bay leaves.

Bring soup to a boil and then simmer on low heat for 20 minutes.

Remove bay leaves add salt and pepper  to taste

Add rice. Cook for 5 more minutes