recipes
Irish stew with dumplings
Serves: 6
2011-11-08
Ingredients
- 3 tbsp olive oil
- 850g rump steak, diced
- 4 medium carrots, diced
- 1 glass good red wine
- 2 large onions, coarsely chopped
- Handful celery leaves
- 5 bay leaves, halved
- 1 tsp mixed spice
- 800ml hot water
- Fresh seasoning
For the dumplings
- 250g plain flour
- 150g butter
- 1 ½ tsp baking powder
- 2 tbsp grated cheese
- Fresh seasoning
- Some chilled water to bind
Method
Heat the oil in a pot and add the meat. Cook over a high heat to seal and brown the meat. Mix in the onions and cook with the meat for 3 minutes. Stir occasionally. Add the carrots, cook for 2 minutes and then add all the other ingredients for the stew. Season and simmer for around 35 minutes or until the meat is tender. Stir occasionally. Meanwhile, sift the flour, baking powder and salt into a bowl. Rub in the butter and then mix in the grated cheese. Season with pepper and then gradually add enough water to obtain firm dough. Form the dough into small balls the size of walnuts and refrigerate for 10 minutes. When the stew is done, carefully drop the dumplings into the stew. Cover the pot and simmer for 15 minutes. Stir once very carefully so as not to break up the dumplings. Serve hot with some crusty fresh bread.
Suggested accompanying wine: DELICATA Medina Syrah D.O.K. Superior Gozo
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