Dublin Stew with Dumplings


  • 1 lb. pork shoulder, cut in 1 inch cubes
  • 2 Tbsp. butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 small garlic clove, minced
  • Ad
  • 1 tsp. salt
  • 3 beef bouillon cubes
  • 3 cups hot water
  • 2 cups carrots, cut in strips
  • 1/4 cup flour
  • 1/2 cup water
  • 1 pkg. frozen mixed vegetables

Caraway Dumplings:

  • 1 1/2 cups sifted flour
  • 1 Tbsp. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. dry mustard
  • 1 1/2 tsp. caraway seed
  • 1 slightly beaten egg
  • 2/3 cup milk
  • 2 Tbsp. shortening, melted


Brown pork in butter, in 4 quart dutch oven (can use electric skillet at 350 as well). Add onion, celery, garlic, and salt; brown lightly. Dissolve bouillon cubes in 3 cups water; blend into meat mixture. Add carrots. Cover and simmer 45 minutes or until meat is tender. Combine 1/4 cup flour with 1/2 cup water to form a smooth paste. Add slowly to meat mixture; stir carefully until thickened. Add mixed vegetables. Top with dumplings; cover tightly and steam 25 minutes. Serve 6-8.


For dumplings: Sift together into mixing bowl: flour, sugar, baking powder, salt, and mustard; stir into caraway seed. Combine egg, milk, and shortening. Add dry ingredients all at once; stir until ingredients are moistened.

By Robin from Washington, IA


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