Irish Stew with Herb Dumplings

A little belated for St. Patrick's Day but this Irish stew was such a hit I will be making it throughout the remaining spring months. I've made a few other dishes with dumplings and I don't think I've ever had such success with making a light, airy, and thoroughly cooked dumpling in a dish. I also thought the chive and nutritional yeast combo in the dumplings made for a flavorful and cheesy combination. The stew itself had great flavor and although I deviated slightly from making this entirely vegan it would be easy to make vegan if you had the right ingredients on hand. Although the stew was best on the first day it was served, the dumplings reheated pretty well the next day for lunches. 

Recipe slightly adapted from Connoisseurus Veg

For the Stew
-3 tablespoons olive or canola oil, divided
-1 pound cremini mushrooms, cleaned and coarsely chopped
-2 medium celery stalks, diced
-2 medium carrots, diced
-1 large onion, diced
-3 garlic cloves, minced
-3 tablespoons all-purpose flour
-1 (12 ounce) bottle Guinness 
-2 cups vegetable broth
-2 tablespoons tomato paste
-1 bag of slaw mix
-1 small russet potato, peeled and diced
-1 tablespoon fresh thyme
-Salt and black pepper, to taste

For the Dumplings
-1 1/2 cups all-purpose flour
-3 tablespoons nutritional yeast flakes
-1 3/4 teaspoons baking powder
-3/4 teaspoon salt
-2 tablespoons finely chopped chives
-2 tablespoons fresh thyme leaves
-1 cup 1% milk
-3 tablespoons olive or canola oil

In a large pot heat the olive oil over medium heat. Add the celery, carrot, onion, and saute for 10 minutes or until the veggies begin to soften. Add the mushrooms and cook for 5 minutes until they are starting to reduce in size. Stir in the garlic and flour. Thoroughly coat the veggies in the flour and cook for about 2 minutes. 

To the pot add the beer, broth, tomato paste, slaw mix, potato, and thyme. Raise the heat to a boil and then lower to a simmer for 10 minutes. 

While the stew is simmering make the dough by combining the flour, nutritional yeast, baking powder, salt, thyme, and chives in a medium bowl. Stir in the milk and oil until combined while being careful not to overmix. 

Check the stew and taste the broth so the seasoning can be adjusted. If the stew has reduced too much add a bit of water. Drop 2-3 tablespoons of the dough into the stew (leaving some room because the dumplings will expand). Cover the pot and allow the stew to simmer for 15-20 more minutes until the veggies are tender.

Serve immediately. 


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