Hearty Irish lamb stew recipe with goat cheese dumplings
Welcome to my kitchen, where I’ll be sharing with you one of my all-time favorite comfort meals—that is, the Irish Lamb Stew With Goat Cheese Dumplings Recipe. This hearty dish is perfect for colder months and is guaranteed to warm both your belly and your soul.
Now, I know what you might be thinking. Lamb? Goat cheese dumplings? Why Irish? But before you dismiss this recipe as something out of the ordinary or too daunting to try, let me share with you why you should give it a go.
Firstly, let’s talk about the lamb. Many people are unfamiliar with mutton or lamb stew and assume it’s not their cup of tea. But I assure you that the rich flavor and tender texture of the lamb will melt in your mouth and leave you craving more.
Secondly, the goat cheese dumplings add a delightful tangy twist on an otherwise traditional Irish stew recipe. The herbed goat cheese adds an extra layer of creaminess that perfectly complements the tender lamb meat and savory broth.
Lastly, this recipe is a great way to switch things up from your usual rotation of beef stews or chicken dishes. Who knows—it might just become a new family favorite!
Trust me; there are plenty of reasons to try out this Irish Lamb Stew With Goat Cheese Dumplings Recipe. So go ahead and get ready to impress your taste buds and your family or friends with this delicious meal!
Why You’ll Love This Recipe
Are you in the mood for something hearty, comforting, and full of flavour? Look no further than this Irish Lamb Stew with Goat Cheese Dumplings recipe. With tender lamb pieces that practically melt in your mouth, savoury vegetables, and herbed goat cheese dumplings that are the ultimate comfort food, there’s so much to love about this dish.
For starters, it’s incredibly easy to make. Whether you’re a seasoned chef or a broke ass student just starting out in the kitchen, this recipe is approachable and straightforward. You’ll use simple ingredients like onions, celery ribs, garlic cloves, and olive oil, as well as classic herbs like thyme, parsley, and marjoram. And don’t forget the star of the show – succulent lamb stew meat that is cooked low and slow until it’s falling apart.
But what truly sets this stew apart are the goat cheese dumplings. Made with Bisquick, flour, unsalted butter, 2% low-fat milk, and creamy goat cheese crumbles, these fluffy morsels lend a slightly tangy flavour that pairs perfectly with the rich lamb stew. Pop them right on top of the bubbling pot and let them cook up while soaking up all those delicious juices.
Not only is this Irish Lamb Stew with Goat Cheese Dumplings recipe warm and cosy on a chilly evening, but it’s also an excellent choice for entertaining. Your guests will be blown away by the complex depth of flavour in each bite – they might even ask for seconds (or thirds!). And if you have any leftovers (which we highly doubt), they’ll reheat perfectly for a quick and satisfying meal later in the week.
So why choose this recipe over all the others out there? Simple – it’s a delicious twist on a traditional Irish stew that includes all your favourite elements of comfort food. It’s easy to make and impossible not to enjoy. Give it a try and you’ll see why we think it’s so special!
Ingredient List
Here are the ingredients you’ll need to create this hearty and delicious Irish Lamb Stew with Herbed Goat Cheese Dumplings:
For the Stew:
- 2 lbs of lamb stew meat, chopped into bite-sized pieces
- Salt and freshly ground black pepper
- 2 tablespoon of olive oil
- 2 tablespoons of unsalted butter
- 6 slices of bacon, diced
- 1 large onion, chopped
- 3 celery ribs, chopped
- 3 garlic cloves, minced
- 2 tablespoons of flour
- 4 cups of beef broth
- 2 teaspoons of fresh thyme, minced
- 1 teaspoon of fresh rosemary, minced
- Parsley, marjoram, and thyme tied together with a kitchen twine
For the Herbed Goat Cheese Dumplings:
- 1 cup of Bisquick mix
- 3/4 cup of crumbled goat cheese
- 1/4 cup of chopped parsley
- 1/4 cup of milk
Note that you can replace lamb with mutton or beef stew meat. The herbed goat cheese dumplings can also be replaced with Poppyseed dumplings or mashed potatoes.
The Recipe How-To
Now that you have all the ingredients, it’s time for the fun! Here is a step-by-step guide to cooking the best Irish Lamb Stew With Goat Cheese Dumplings.
Prepping
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Begin by chopping two medium onions, 2-3 celery ribs, and 3 garlic cloves.
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Cut the lamb meat into 2-inch cubes and season it with black pepper and salt.
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Heat a Dutch oven on medium-high heat with one tablespoon of olive oil and cook the seasoned lamb for about 5 minutes until it’s browned on all sides.
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Remove the lamb from the pot and set it aside.
The Stew
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In the same Dutch oven, add another tablespoon of olive oil, one diced onion, diced celery ribs, and chopped bacon if needed.
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Scrape up any brown bits from the bottom of the pot while you cook vegetables.
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Add in 2 tablespoons of all-purpose flour to create a roux until lightly browned.
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Pour in 4 cups of beef broth, 2 cloves of minced garlic, 1 tablespoon chopped fresh thyme, 1 tablespoon of fresh rosemary, and 1 teaspoon dried marjoram.
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Stir in browned lamb meat into herb sauce and bring it to boil over high heat then reduce heat to low and simmer for about two hours or until meat is tender.
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Meanwhile, continue to stir lamb stew occasionally to prevent it from sticking on the bottom of the pot.
The Dumplings
While waiting for the stew to cook down for its two-hour simmer let’s make our goats cheese dumplings.
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Mix together 2 cups Bisquick with half a cup of crumbled goat cheese
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Slowly incorporate 2/3 cup + 1 tbsp of 2% low-fat milk to form a sticky dough.
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Once the stew has finished cooking, drop spoonfuls of the dough around the perimeter of the top of the stew.
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Cover and cook over low heat until the dumplings are cooked through, which should take about 15 minutes.
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Serve hot, and enjoy!
Follow these instructions, and you’ll be sure to create a flavorful bowl of Irish Lamb Stew with Goat Cheese Dumplings that will satisfy your taste buds every time.
Substitutions and Variations
Irish Lamb Stew is a classic dish known for its traditional ingredients and savory flavor. However, there are several substitutions and variations that you can explore to make the stew your own. Here are some ideas to consider:
– Meat Substitutions: While lamb is the most popular choice for Irish Stew, beef or mutton can be used as well. For a healthier option, try using lean cuts of beef such as sirloin or round roast.
– Herb Substitutions: The recipe calls for thyme, marjoram, and parsley, but you can experiment with other herbs as well. Rosemary and bay leaves are great alternatives to thyme, while sage adds a warm and earthy flavor.
– Cheese Dumplings Variations: If goat cheese dumplings aren’t your thing, try using cheddar or Parmesan instead. You can also add chopped herbs like thyme or parsley to the dough for added flavor.
– Broth Variations: The recipe calls for beef broth, but you can use any type of broth you like. Chicken or vegetable broth are great options if you want to switch things up.
– Spice Variations: If you want to add a little kick to your stew, try adding some red pepper flakes or cayenne pepper. A dash of nutmeg can also add a subtle sweetness to the stew.
Overall, don’t be afraid to get creative with your substitutions and variations. Play around with different ingredients and flavors until you find a version that suits your taste.
Serving and Pairing
As a chef specializing in British cuisine, I strongly recommend pairing this hearty Irish lamb stew with some traditional Irish soda bread or mashed potatoes to soak up all the flavorful juices from the stew. You could also serve it with some crusty bread or buttered toast.
This rich and filling stew pairs well with a full-bodied red wine, such as Cabernet Sauvignon, Merlot, or Shiraz. If you prefer beer, a classic Guinness stout would be perfect.
To make your meal more interesting, you could also serve a simple green salad dressed with a light vinaigrette to balance out the heaviness of the stew. It would be ideal to follow the serving suggestion which involves spooning good-sized portions of this stew into warm bowls and topping each serving with one or two goat cheese dumplings.
The savory flavors of this dish make for a perfect dinner to enjoy on chilly evenings shared with family and loved ones.
Make-Ahead, Storing and Reheating
If you’re looking to make this Irish Lamb Stew with Goat Cheese Dumplings recipe ahead of time, you’re in luck! This is the perfect hearty comfort food to prepare in advance for a busy weeknight or even a dinner party.
To make this stew ahead of time, follow the recipe until step six. Then, remove the stew from the pot and let it cool to room temperature, before transferring it to an airtight container. Store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
When you’re ready to serve it, gently reheat the stew on the stovetop over medium heat until it reaches your desired temperature. You may need to add extra beef broth or water to thin it out as it reheats.
As for storing and reheating the goat cheese dumplings, you can prepare them up to three hours before serving and keep them at room temperature until ready to cook. If you have leftover dumplings, store them in an airtight container and refrigerate for up to 3 days. When reheating, place them in a baking dish with a little bit of water and cover tightly with foil. Reheat in a preheated oven at 350°F for about 10-12 minutes or until hot.
If you want to freshen up your leftovers or just change things up a bit, I recommend adding some mashed potatoes on top of the reheated stew. It’s one of my favourite ways of serving this hearty dish!
Tips for Perfect Results
If you want to make a dish that is a true crowd-pleaser, then you should definitely try my Irish Lamb Stew with Goat Cheese Dumplings recipe. Although this recipe is not particularly difficult to make, there are some tips and tricks that will help you get the best possible results.
Firstly, be sure to use fresh herbs wherever possible. When it comes to herbs like thyme, marjoram, and parsley, the flavors are much better when they’re fresh. Fresh thyme and rosemary sprigs also work wonders in adding depth to the stew.
Next, pay attention to the quality of the ingredients you use. While it can be tempting to opt for cheap cuts of lamb or low-quality cheese for the dumplings, this can really impact the final flavor of your dish. For best results, go for high-quality ingredients that will deliver excellent taste.
Another tip that works especially well with stews is to let them cook slowly over low heat. This will allow all the flavors to really meld together and develop into a rich and savory dish that your guests will be raving about.
When making the dumplings, remember to only mix them until just combined so they don’t become tough. Be sure not to overwork the mixture as it will change the texture of the dumplings.
Lastly, while it can be tempting to dig right in once your lamb stew is finished cooking, try letting it sit for ten minutes before serving. This will help all the flavors and juices settle nicely in each piece of meat and will allow you to fully enjoy all those delicious flavors.
By following these tips, you can look forward to a hearty pot of Irish Lamb Stew with Goat Cheese Dumplings that is both flavorful and satisfying.Check out next section for Frequently Asked Questions.
FAQ
As you prepare this delicious Irish Lamb Stew with Goat Cheese Dumplings recipe, you may have some questions along the way. To ensure that your cooking experience is stress-free and enjoyable, here are some frequently asked questions and answers to help you out.
What makes Irish stew different from regular stew?
When it comes to stews, the types of meat and broths used can make all the difference. A beef stew typically uses bite-sized cuts of beef like stew meat or chuck roast, while an Irish stew is traditionally made with lamb or mutton and a hearty, beer-based broth.
Why is Irish stew important in Ireland?
Irish stew is a hearty, savory meal that embodies the resourcefulness of Ireland’s past. It was a popular dish among peasants as it was crafted from simple, affordable ingredients such as root crops and sheep.
Why is Irish stew traditional?
The origins of Irish Stew can be traced back to the 1800s where it was a staple meal for the less privileged members of Irish society. This one-pot dish made use of inexpensive ingredients including cheaper cuts of meat such as beef, mutton or lamb that required longer cooking times. It was a nutritious food that could provide sustenance to large numbers of people.
Bottom Line
As a chef specializing in British cuisine, I can confidently say that the Irish Lamb Stew with Goat Cheese Dumplings recipe is a must-try for any gourmet foodie. The combination of tender lamb stew infused with the flavors of thyme, marjoram, and parsley, paired with savory goat cheese dumplings, makes for a hearty and satisfying meal.
This dish is perfect for special occasions or even just a cozy night in with friends and family. Plus, it’s incredibly easy to make with simple ingredients, so it won’t break the bank.
Whether you’re a fan of traditional Irish stew or looking to try something new and exciting, I highly recommend giving this recipe a try. So why not come into my kitchen and whip up this delicious Irish Lamb Stew with Goat Cheese Dumplings tonight? Your taste buds will thank you!
Irish Lamb Stew With Goat Cheese Dumplings Recipe
Ingredients
Roast
- 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
Stew
- 4 ounces unsalted butter
- 1/2 cup flour
- 2 celery ribs, chopped
- 14 baby carrots, chopped
- 2 onions, chopped
Dumplings
- 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
Instructions
- 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
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.