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Irish Stew with Dumplings

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A hearty and traditional Irish stew featuring tender lamb, root vegetables, and fluffy dumplings simmered in a rich broth. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 2 pounds lamb shoulder, trimmed and cut into 1½-inch cubes
  • 2 tablespoons vegetable oil or beef drippings
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 large carrots, peeled and cut into chunks
  • 3 medium potatoes, peeled and cut into large cubes (Yukon Gold recommended)
  • 2 sticks celery, chopped
  • 4 cups beef or lamb stock
  • 1 cup Guinness or dry stout (optional)
  • 2 tablespoons tomato paste
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter, cold and cubed
  • ⅓ cup whole milk or buttermilk
  • Fresh parsley, finely chopped (optional)

Instructions

  1. Pat the lamb cubes dry with paper towels.
  2. Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  3. Working in batches, brown the lamb on all sides until deep golden, about 5 minutes per batch. Set browned lamb aside.
  4. Reduce heat to medium. Add chopped onion and celery to the pot; cook for 5 minutes until softened.
  5. Stir in minced garlic and cook for another minute until fragrant.
  6. Return lamb to the pot. Stir in tomato paste and cook for 2 minutes.
  7. Pour in stock and Guinness, scraping the bottom to lift browned bits.
  8. Add thyme, bay leaves, salt, and pepper.
  9. Bring stew to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour 30 minutes, stirring occasionally.
  10. Add carrots and potatoes to the pot. Stir gently, cover, and cook for another 30 minutes until vegetables and lamb are tender.
  11. While stew simmers, whisk together flour, baking powder, and salt in a bowl.
  12. Cut in cold butter with fingertips until mixture resembles coarse crumbs.
  13. Stir in milk and parsley until just combined; do not overmix.
  14. Using a spoon, drop generous spoonfuls of dough onto the simmering stew surface.
  15. Cover tightly and cook for 15-20 minutes without lifting the lid, until dumplings are puffed and cooked through.
  16. Remove bay leaves. Taste and adjust seasoning if needed.
  17. Serve hot, ladled into bowls with fresh parsley sprinkled on top.

Notes

Browning the lamb is crucial for depth of flavor. Do not lift the lid while dumplings cook to avoid deflating them. For gluten-free dumplings, substitute flour with a gluten-free blend and adjust cooking time. Dumplings can be made with buttermilk or whole milk for tenderness. If stew is too thin, uncover for the last 10 minutes to reduce liquid.

Nutrition

Keywords: Irish stew, lamb stew, dumplings, traditional Irish recipe, hearty dinner, comfort food

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