ENTER YOUR DATE OF BIRTH

BY SUBMITTING THIS FORM, YOU AGREE TO THE PRIVACY POLICY OF THIS WEBSITE.
TO LEARN MORE, PLEASE READ OUR PRIVACY POLICY
GO BACK
PROCEED
Kilkenny Hearty Irish Lamb Stew
Lamb Stew
  • 2 tbsp (30 ml) olive oil
  • 1 tsp (5 ml) sea salt
  • 1/2 tsp (2.5 ml) black pepper
  • 2 lbs (900 g) boneless lamb shoulder, outside fat removed, diced into 1-inch pieces
  • 2 medium onions, diced in 1/2-inch pieces
  • 3 medium carrots, diced into 1/2-inch pieces
  • 1 cup (225 ml) celery, diced into 1/2-inch pieces
  • 2 cloves garlic, chopped
  • 5 cups (1.25 l) beef stock
  • 2/3 cup (160 ml) Kilkenny beer
  • 2 large Yukon Gold potatoes, diced into 1/2-inch pieces
  • 1 stalk rosemary
  • 1-1/2 cup (350 ml) peas
  • Parsley, chopped for garnish
  • 20 dumplings (see below)
Dumplings
  • 1-1/4 cup (285 ml) flour
  • 1 tsp (5 ml) baking powder
  • 3/4 tsp (3.5 ml) salt
  • 1-1/4 cup (285 ml) milk
  • 2 tbsp (30 ml) olive oil
Method
  1. Heat oil in Dutch oven on medium high heat. Then season lamb with salt and pepper. Add to Dutch oven and sear 3 mins. until brown on all sides. Add onions, carrots and celery. Sauté for 30 seconds. Add garlic and sauté for additional 30 seconds. Add beef stock and Kilkenny. Cover and simmer for 40 mins.
  2. Add potatoes and simmer for another 20 minutes or until lamb is tender. When lamb is tender, add rosemary.
  3. Meanwhile to make dumplings, in bowl place flour, baking powder and salt and mix together. Add milk and oil to dry ingredients. Mix until just combined. Using tablespoon, add to stew, 10 at a time. Cook for 10 to 12 minutes or until dumplings are cooked. Remove dumplings with a slotted spoon and place on pan lined with parchment paper.
  4. Add peas to stew and mix in. Cook for 5 minutes. Serve stew in large crock. Top each portion with 2 to 3 dumplings and sprinkle with chopped parsley.