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                   Irish Dumpling Stew

 

4 medium Gold or Butter Red Potatoes, whole

2 Tomatoes (peeled and chopped)

2 lbs Stew Meat (Beef or Lamb)

1 clove Garlic (minced)

1/2 cup Flour

1 bunch of Fresh Mixed Herbs (tied w/string)

2 Onions (chopped)

1 1/2 cups Beef Broth

2 Carrots (chopped)

Salt & Pepper to taste

Coat all sides of the meat pieces in flour. Heat oil in a skillet and brown meat. Add onions and garlic. Saute.
Place the browned meat, onions and vegetables into a large cooking pot. Place herbs in the middle of the mixture. Cover with broth and cook for 2 hours over low temperature.
While the stew is cooking, make the dumplings. Add dumplings 20 minutes before stew is done. Add salt and pepper for taste.

                                         Dumplings

 

3/4 cup Flour (self raising)

1 Egg, beaten

1 cup fresh Bread Crumbs

Broth or water

1 tablespoon Mixed Herbs

Salt and pepper to taste

1/4 cup Shortening (Crisco)

 

Mix the dry ingredients together in a large mixing bowl. Add shortening and egg. Whisk all the ingredients thoroughly.
Divide mixture into small ball shapes. Roll these into even rounds with floured hands.
Place the molds in boiling water or broth. Cook for 15 minutes. Add to stew 20 minutes before stew is done.

               Braised Red Cabbage

(With Apples)

1 medium head Red Cabbage (2 1/2 lbs)

1/2 cup Dry Red Wine

2 large Granny Smith Apples

1/2 cup Red Wine Vinegar

1 medium Red Onion

dash Ground Nutmeg

1 Tbls Bacon Drippings

1/2 tsp Ground Cinnamon

2 Tbls Butter

1 Tbls Brown Sugar (packed)

4 slices Bacon (diced, cooked)

Salt & Pepper to taste

1 cup Apple Juice

 

Remove outer leaves of cabbage; cut into wedges and remove core. Shred cabbage, Slice onions, Peel and core apples and slice thinly.

Combine cabbage, onions, and apples in a large saucepan. Add bacon drippings and butter. Cook over medium heat for about 2 minutes, stirring to coat with the fats. Add remaining ingredients; reduce heat to low. Cover and simmer for about 45 minutes.

Uncover and simmer for about 5 to 10 minutes longer, until excess juices have evaporated. Toss with bacon just before serving.
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