Week 6: Meal Challenge

Since we have a little bit of Irish in our blood and with St. Patrick's day being this past week, I made a special dinner just for fun with all new recipes!

Starting with:

Hearty Irish Stew

1 pound Beef Stew meat, cut into 1/2" cubes
2T. Olive Oil
2 Onions, chopped
2 Garlic cloves, minced
3 1/4c Water, divided
1t. dried Basil
3/4t. dried Thyme
1/2t. rubbed Sage
1/2t. ground Cinnamon
1-2t. Salt
1/4t. Pepper
1 pound baby Carrots
3 medium Parsnips, cut into 1" pieces
2T. Cornstarch


Dumplings:

1 1/3c Flour
3t. Baking Powder
1T. Minced parsley
1/2t. Salt
1 Egg, beaten
1T. Olive Oil
1/2c. Water

Directions:

In a 5qt. Dutch oven, brown beef in oil. Add onions and garlic; continue to cook until onions are tender. Add 3 cups water and all the seasonings. Cover and simmer until the meat is tender.

Add carrots and parsnips; cover and simmer for 45 minutes or until vegetables are tender. Combine cornstarch and remaining water until smooth; gradually stir into stew. Bring to a boil, stirring constantly; boil for 1 minute.

For dumplings, combine the flour, baking powder, parsley and salt. Stir in the egg, oil and water. Drop into six mounds onto simmering stew. Cover and cook for 10-12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Serve immediately. Yields: 6 servings(ish!)

Lemon-Butter Potatoes

12 small Red Potatoes
1/3c Butter
3T. Lemon juice
1t. Salt
1/4t. Pepper
1/8t. Ground Nutmeg
2T. Minced Parsley

Peel a strip from around each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender.

Meanwhile, in a small saucepan, melt butter. Stir in the lemon juice, salt, pepper and nutmeg. Drain potatoes and place in a serving bowl. Pour butter mixture over potatoes; toss gently to coat. Sprinkle with parsley. Yields: 4

Irish Soda Bread

3 1/2c Flour
1/2c Sugar
2T. Caraway Seeds
2t. Baking Powder
1t. Salt
1/2t. Baking Soda
2 Eggs
2c (16oz) Sour Cream
3/4c Raisins

In a large bowl, combine the flour, sugar, caraway seeds, baking powder, salt and baking soda. In a small bowl, whisk eggs and sour cream. Stir into dry ingredients just until moistened. Fold in raisins.

Spoon into a greased 9" springform pan.

Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before removing sides of pan. Cut into wedges; serve warm.


Sweet Julianne is my only link-up so far for this weeks challenge! If you have tried a new recipe recently, post it on your blog and send me the link.

Julianne's Seared Flank Steak with Shallot Mustard Sauce 


I took lots of pictures today...coming soon: A step in our boots ~ a glimpse of a day on the farm.