Irish Stew with Cheddar Dumplings
A comforting and hearty dish featuring tender beef, vibrant vegetables, and fluffy cheddar dumplings, perfect for family gatherings or chilly evenings.
Ingredients
For the Stew
- 2 pounds beef stew meat, cut into bite-sized pieces Chuck or brisket recommended for tenderness.
- 4 cups beef broth Adds depth of flavor.
- 4 large carrots, sliced
- 4 large potatoes, diced
- 1 large onion, chopped
- 2 tablespoons vegetable oil For browning the beef.
- 2 tablespoons all-purpose flour To thicken the stew.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup frozen peas Add towards the end for color and sweetness.
For the Cheddar Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup shredded sharp cheddar cheese
- ½ cup milk
- ¼ cup chopped fresh parsley Optional for extra flavor and color.
Instructions
Preparation
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the beef stew meat and brown it on all sides, about 5-7 minutes.
- Sprinkle the flour over the browned meat, stir to coat and cook for an additional minute.
- Pour in the beef broth, scraping up any browned bits at the bottom.
- Add chopped onions, sliced carrots, diced potatoes, thyme, rosemary, salt, and pepper, then bring to a simmer.
- Reduce heat to low, cover, and let cook for about 1.5 to 2 hours, or until meat is tender.
Dumpling Preparation
- In a mixing bowl, combine the flour, baking powder, and salt.
- Stir in the cheddar cheese.
- Pour in the milk and mix until a soft dough forms, folding in the chopped parsley if using.
- After the stew has cooked and the meat is tender, drop spoonfuls of the dumpling dough directly on top of the stew.
- Cover the pot and cook for another 15-20 minutes until the dumplings are fluffy and cooked through.
- Stir in the frozen peas during the last few minutes of cooking.
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Notes
For a vegetarian version, substitute meat with hearty vegetables like mushrooms and lentils. To store, cool and transfer to an airtight container, storing in the fridge for up to 3-4 days.