Departing from my normal St. Pat's feast of corned beef and colcannon, I decided to splurge this year in a different vein, simmering Irish Stew all day in the crockpot, its dark earthy Guiness beer tones enhancing another splurge at Harter House-- lamb! As even more of a culinary feast, I whipped up roasted garlic with rosemary, right-off-the-plant in the sunroom, dumplings to grace the top o' the pot. Happy St. Pat's Day Y'all!
Guiness Irish Stew with Roasted Garlic/Rosemary Dumplings
Recipe by Glenna Anderson Muse
Place into a 5-qt or larger crockpot:
3 large russet potatoes, peeled and diced 3/4 inch size
1 cup chopped carrots
3 ribs chopped celery
1 large onion, chopped
1 1/2 lbs chunked Beef or Lamb stew meat
1--6 oz can tomato paste
1--12 oz bottle Guiness or other dark beer
2 cups beef broth
1 Tsp brown sugar
4 cloves garlic, minced
1 tsp dried thyme
1 bay leaf
2 Tbsp worcestshire sauce
1 tsp ground black pepper
1 tsp salt
Cook on high for 4-5 hours or until potatoes are tender. Add dumplings.
Roasted Garlic/Rosemary Dumplings
Stir together in small mixing bowl:
1 cup all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1tsp dried rosemary or 2 tsp fresh
2 cloves roasted garlic, finely minced
1 egg, beaten
1/2 cup (2%) milk and mix until all ingredients are just wet to make thick batter. If still dry, add 1 Tbsp of milk at a time until all ingredients are moistened into thick batter.
Drop by rounded Tablespoons into top of crockpot (still on high), leaving space between each. Makes 8 dumplings. Cover and cook for another 30 minutes or until dumplings are cooked through.
Serves 8 with 1 dumpling per each person plus 1 1/2 cups stew.
Nutrition: Calories: 265 Protein: 15 Carbs: 30 Fat: 11 Fiber: 3 Weight Watchers Points: 6