Make Irish Stew and Dumplings

A delicious and hearty dish, it's perfect for winter. This stew is a traditional Irish dish that still warms hearts any time and anywhere.

Ingredients

and for the dumplings:

Prepare the meat. The meat should be cut into 2-centimetre cubes. Remember that whilst getting rid of any excess fat, leave some connective tissue as this adds to the overall flavour. Flour Meat.
Heat up your saucepan. Add a little oil and butter, then lightly sear the meat. You may have to do this in batches.
Pour the wine into the pan to flavour the ingredients. Layer the meat, onions, carrots, leeks and potatoes on top.
Pour in the stock and add the bay leaves. Bring it to a simmer. Allow it cook for 2 hours with the lid on.
To make the dumplings, mix the flour, parsley, salt and pepper together in a bowl. Slowly add the suet - do not rub it in. Add some Get Used to Cold Water and mix until you get an elastic dough. When you have achieved the right consistency, divide the dough into eight dumplings.
Remove all the meat and vegetables from the stew, and transfer them to a warm serving dish and cover with foil. Strain the liquid into a smaller saucepan to cook the dumplings.
Bring the remaining liquid back to the boil and put the dumplings in the pan. Cover them and leave them to boil for about 20 to 25 minutes. Do not let them come off the boil.
Arrange the meat, vegetables and dumplings in your serving dish, pour over the sauce, sprinkle over the chopped parsley, and then season to taste.