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Irish Lamb Stew with Leeks, Carrots, and Chive Dumplings
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Large pot
  • Mixing bowl

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch chunks
  • 2 large leeks, white and light green parts sliced
  • 3 carrots, peeled and cut into 1-inch pieces
  • 4 cups beef broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 cup chopped fresh chives
  • 1/2 cup milk
  • 2 tablespoons butter, melted

Instructions
 

  • Heat the olive oil in a large pot over medium-high heat. Add the lamb chunks, season with salt and pepper, and brown on all sides for about 6 minutes.
  • Add the sliced leeks and carrot pieces to the pot. Cook for 3 minutes, stirring now and then, until the leeks start to soften.
  • Pour in the beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour until the lamb is tender.
  • While the stew simmers, make the dumplings. In a bowl, stir together the flour, baking powder, chopped chives, and a pinch of salt. Add the milk and melted butter, and mix just until a soft dough forms.
  • Drop spoonfuls of the dumpling dough onto the surface of the simmering stew. Cover the pot and cook for 15 minutes without lifting the lid so the dumplings steam properly.
  • Check the dumplings for doneness by inserting a toothpick. If it comes out clean, the stew is ready to serve.

Notes

Let the stew rest for 5 minutes after cooking so the dumplings firm up a bit before scooping. If the broth seems too thin, remove the lid for the last 10 minutes of simmering to reduce it slightly. Leftovers reheat well on the stovetop with a splash of broth to loosen the dumplings.
Course: Main Course
Cuisine: Irish
Equipment: Large pot, Mixing bowl