Bisquick Lamb Stew With Irish Dumplings Recipes

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IRISH LAMB STEW



Irish Lamb Stew image

Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!

Provided by Danny O'Flaugherty

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 2h45m

Yield 10

Number Of Ingredients 16

1 ½ pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
½ teaspoon salt
½ teaspoon ground black pepper
½ cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
½ cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  • Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
  • Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
  • Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Nutrition Facts : Calories 671.7 calories, Carbohydrate 26.3 g, Cholesterol 162.7 mg, Fat 39.3 g, Fiber 4 g, Protein 46.4 g, SaturatedFat 15.6 g, Sodium 1189.4 mg, Sugar 5.6 g

IRISH LAMB STEW WITH HERBED GOAT CHEESE DUMPLINGS



Irish Lamb Stew with Herbed Goat Cheese Dumplings image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 22

4 pound shoulder roast of lamb
Olive oil
10 cloves of garlic
1/4 pound bacon, cut into 1-inch pieces
Salt
Freshly ground black pepper
4 cups veal stock
4 ounces unsalted butter
1/2 cup flour
1 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
Fresh sprigs marjoram for garnish
2 cups flour
1 1/2 tablespoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/4 cup soft goat cheese
2 teaspoons each of chopped parsley, marjoram and thyme
Freshly ground black pepper
3 cups veal stock

Steps:

  • Preheat the oven to 325 degrees.
  • Rub the lamb roast all over with olive oil. Make 10 small slits all over the roast. Insert the bacon and garlic cloves into the slits. Season with salt and pepper. Place the roast in a roasting pan and add the stock and cover. Place in the oven and slow roast for 3 hours, or until very, very tender. Remove the lamb from the oven and cut into 2-inch pieces. Set aside.
  • In a large pot, add the butter and melt. Stir in the flour and let cook for 3 minutes. Add the onion and saute until soft, about 5 minutes. Add the carrots and the celery and saute for another 10 minutes. Slowly whisk in the stock that the lamb was cooked in. Add the reserved lamb. Bring to a simmer. Season with salt and pepper.
  • For the dumplings: In a large bowl, combine the flour, baking soda and salt and mix well. In a small bowl, beat the eggs. Add the milk to the eggs. Add the egg mixture to the dry ingredients and mix well. Stir in the goat cheese and the herbs. Season with freshly ground black pepper. Have the stock boiling in a small saucepan. Using 2 tablespoons, drop the dumpling batter into the boiling stock. Cook for about 5 minutes, or until the dumplings float to the surface. Remove the dumplings from the stock and place on a plate.
  • To finish: Place the dumplings into the stew. Check for seasoning. Garnish with fresh marjoram.

IRISH STEW



Irish Stew image

You don't have to be Irish to enjoy this traditional Irish stew of lamb and potatoes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h15m

Yield 6

Number Of Ingredients 7

2 pounds boneless lamb neck or shoulder
6 medium (2 pounds) potatoes, cut into 1/2-inch slices
3 medium onions, sliced
2 teaspoons salt
1/4 teaspoon pepper
2 cups water
Chopped fresh parsley

Steps:

  • Trim fat from lamb; cut lamb into 1-inch cubes.
  • Layer half each of the lamb, potatoes and onions in 4-quart Dutch oven; sprinkle with half each of the salt and pepper. Repeat.
  • Add water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 to 2 hours or until lamb is tender.
  • Skim fat from broth. Sprinkle stew with parsley. Serve in bowls with pickled red cabbage if desired.

Nutrition Facts : Calories 370, Carbohydrate 35 g, Cholesterol 110 mg, Fat 1, Fiber 4 g, Protein 37 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 880 mg

IRISH LAMB STEW WITH GOAT CHEESE DUMPLINGS



Irish Lamb Stew With Goat Cheese Dumplings image

Make and share this Irish Lamb Stew With Goat Cheese Dumplings recipe from Food.com.

Provided by 2Bleu

Categories     Stew

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 23

5 lbs lamb, shoulder roast
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
10 garlic cloves
1/4 lb bacon, cut into 1-inch pieces
1 sprig fresh rosemary
1 sprig fresh thyme
3 cups beef broth
4 ounces unsalted butter
1/2 cup flour
2 celery ribs, chopped
14 baby carrots, chopped
2 onions, chopped
3 cups beef broth (or veal stock)
2 cups flour
2 cups Bisquick
1 cup 2% low-fat milk
4 ounces goat cheese, crumbled
2 teaspoons parsley, chopped
2 teaspoons marjoram
2 teaspoons thyme
1/2 teaspoon black pepper

Steps:

  • Preheat the oven to 300°F Place the roast in a roasting pan and season with salt and pepper then rub all over with olive oil. Make 10 small slits all over the roast (If roast is tied, leave it tied).
  • Insert the garlic cloves into the slits. Add the bacon into the pot then gently add the stock over and around the roast. Place rosemary and thyme sprigs on top of roast. Cover and slow roast for 3 hours, or until very tender.
  • Remove from oven and let cool slightly. Remove roast and wrap tightly in foil then refrigerate. To the stock, strain into a pyrex bowl, cover with plastic wrap and refrigerate overnight.
  • Remove the fat from the stock (You should yield at least 4 cups of stock). Discard fat solids and set the stock aside. Remove the veal from the foil, cut it into 2" cubes, and set aside.
  • In a large pot or dutch oven over medium heat, add the butter and melt. Stir in the flour and let cook for 3 minutes. Add the celery and carrots and sauté about 5 minutes. Add the onion and sauté for another 10 minutes.
  • Slowly whisk in the stock that the lamb was cooked inches Add the cooked lamb, reduce heat to low, cover and let simmer 20-30 minutes until carrots are tender.
  • DUMPLINGS: In a 2 qt pot, heat beef broth to a simmer. Meanwhile, in a large bowl, add remaining dumpling ingredients and mix well.
  • Drop the dumplings by tablespoonfuls (a few at a time as to not overcrowd. They will poof up) into the simmering broth. Let simmer, turning occasionally, for 10-15 minutes or until the dumplings float to the surface and are cooked through.
  • As the dumplings cook, remove them from the broth and add to the stew. When the last batch of dumplings are cooked, add them and the remaining broth to the stew.

Nutrition Facts : Calories 993.3, Fat 59.9, SaturatedFat 26.1, Cholesterol 204.9, Sodium 1300, Carbohydrate 56.8, Fiber 2.8, Sugar 7.8, Protein 54.3

BALLYMORE IRISH LAMB STEW



Ballymore Irish Lamb Stew image

This hearty Irish lamb stew with vegetables is perfect for celebrating St. Patrick's Day, or any chilly weeknight.

Provided by Virginia Vohasek

Time 2h50m

Yield 8

Number Of Ingredients 10

2 pounds boneless lamb chops
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
½ cup Irish stout beer (such as Guinness®)
1 pound new potatoes
1 pound baby carrots
1 (8 ounce) package pearl onions
4 cups lamb stock
2 tablespoons brown roux
2 tablespoons finely chopped parsley

Steps:

  • Season lamb chops with salt and pepper.
  • Heat oil in a large Dutch oven over medium heat until hot but not smoking; add chops. Sear on each side, 2 to 3 minutes. Remove from the pan and set aside.
  • Pour beer into the pot and cook for 1 minute, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add lamb back to the pot.
  • Toss potatoes, carrots, and onions with salt and pepper in a mixing bowl and add to the pot. Cover with lamb stock and bring to a boil. Cover and reduce heat to medium-low. Simmer until lamb falls off the bone, about 2 hours. Stir in roux and continue to cook for 10 minutes. Stir in parsley and spoon into serving bowls.

Nutrition Facts : Calories 615.2 calories, Carbohydrate 32.7 g, Cholesterol 68.1 mg, Fat 19.5 g, Fiber 2.9 g, Protein 62.3 g, SaturatedFat 7.5 g, Sodium 3563.2 mg, Sugar 4.1 g

SIMMERING IRISH STEW WITH DUMPLINGS



Simmering Irish Stew With Dumplings image

Provided by Jonathan Reynolds

Categories     dinner, project, main course

Time 2h45m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
3 pounds lamb stew meat, cut into 1 1/2-inch cubes
1 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
6 carrots, peeled and cut into 2-inch pieces
2 turnips, peeled and cut into 1-inch chunks
1 small onion, sliced 1/8-inch thick
3 potatoes, peeled and sliced 1/4-inch thick
4 tablespoons flour
Butter as needed
1 1/2 cups flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup parsley
3/4 cup milk
2 tablespoons butter

Steps:

  • Heat oil in a large pot over high heat and brown the meat in two batches. Return meat to the pot and add 12 cups water, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer for 1 hour.
  • Add carrots, turnips and onions and simmer for another hour. Place potatoes in a small pan and ladle enough broth over them to just cover. Simmer potatoes until just tender. Pour stock back into meat, leaving just enough to keep potatoes moist. Season with salt and set aside.
  • When vegetables and meat are very tender, strain the stew. Let the broth set until fat accumulates on top. Skim fat off and measure out 4 tablespoons (if you have less, use some butter).
  • Heat fat in the pot over medium heat. Add flour and stir for 2 minutes. Whisk in the broth. Cook, stirring, until mixture thickens. Add meat and vegetables and reduce heat to a simmer.
  • Whisk together flour, baking powder and salt. Whisk in parsley. Heat milk and butter until butter melts, stir it into the flour mixture until just combined. Drop rounded spoonfuls onto the simmering stew. Cover and cook for 10 minutes. Serve with reheated potatoes.

Nutrition Facts : @context http, Calories 1043, UnsaturatedFat 34 grams, Carbohydrate 58 grams, Fat 69 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 30 grams, Sodium 1041 milligrams, Sugar 7 grams, TransFat 0 grams

BISQUICK LAMB STEW WITH IRISH DUMPLINGS



Bisquick Lamb Stew With Irish Dumplings image

Make and share this Bisquick Lamb Stew With Irish Dumplings recipe from Food.com.

Provided by Olha7397

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons shortening
2 lbs lamb shoulder, cut into 2-inch cubes
4 cups water
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
3 medium carrots, cut into 1-inch slices
1 medium onion, thinly sliced
1 medium potato, pared and cut into 1-inch cubes
1 cup peas
2 tablespoons Bisquick baking mix
1/4 cup water
2 cups Bisquick baking mix
1/4 cup snipped parsley
2/3 cup milk

Steps:

  • Melt shortening in large skillet; brown meat well.
  • Spoon off drippings.
  • Add 4 cups water, the salt, pepper and bay leaf.
  • Heat to boiling; reduce heat.
  • Cover and cook about 2 hours, stirring occasionally.
  • Stir in carrots, onion and potato; cook 20 minutes longer.
  • Stir in peas.
  • Blend 2 Tablespoons baking mix and 1/4 cup water; stir into stew.
  • Cook over medium heat until mixture thickens and boils.
  • FOR THE DUMPLINGS:.
  • Stir 2 cups baking mix, the parsley and milk to a soft dough.
  • Drop dough by spoonfuls onto boiling stew.
  • Cook UNCOVERED over low heat 10 minutes; COVER and cook 10 minutes longer.
  • 6 servings.
  • Betty Crocker's Bisquick Cookbook.

Nutrition Facts : Calories 707.4, Fat 44.5, SaturatedFat 17.4, Cholesterol 113.6, Sodium 1451.8, Carbohydrate 43.5, Fiber 4.4, Sugar 9, Protein 32.1

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