"Food is our common ground, a universal experience." - James Beard

Wednesday, March 16, 2011

Irish Beef Stew with Dumplings - from Emma

Emma of 30by30 invited Kate of Bookworm to Bombshell and me over for lunch today.  Emma and Kate are fun friends from grad school.  We celebrated St. Patrick's Day a day early with Emma's amazing Irish Stew.  It's a very hearty stew - definitely a meal all on its own.  She just sent me the recipe, and I couldn't wait to share!  Happy St. Patrick's Day!

Irish Beef Stew with Dumplings
4 cups of vegetable broth

7 small russet potatoes peeled and chopped
5 carrots peeled and chopped
1/2 stalk of celery chopped
1.5 pounds of beef for stew
Salt and pepper
7 large cloves of garlic, chopped coarsely
LOTS of rosemary

Put the broth, potatoes, carrots, and garlic in the pot and let them begin to soften.  (If the top of the veggies is not covered add water to cover.)  Brown the meat in a sauce pan and pour into pot with veggies.  Add celery, salt, pepper and rosemary.

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons butter
3/4 cup milk
Chopped rosemary
Combine all ingredients and spoon into boiling stew, cover to steam. 
Emma says, "the recipe for the dumplings said 12 minutes for steaming but I left them in for more like 30 while boiling."

1 comment:

  1. Yum! I suppose we had our own blogger meet up! It was great to see you guys today!


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