* 2 ¾ Lb lamb or beef
* 2 Tbsp of seasoned flour
* 12 ½ oz onions, sliced
* 8 oz carrots, sliced
* 2 medium leeks, washed and sliced
* 1 large potato, peeled and diced
* 2 ½ pt chicken stock
* salt and pepper
* 2 bay leaves
* 8 ½ fl oz red wine
* 7⁄8 oz butter
* 4 Tbsp oil
* and for the dumplings:
* 3 7⁄8 oz self-raising flour
* 1 Tbsp fresh parsley
* 1 ¾ oz shredded suet
* 1 large saucepan
* 1 cutting board
* 1 serving dish
* 1 knife
* 1 slotted spoon
* 1 spoon
* 1 serving bowl


Step 1:
Cube the meat
Prepare the meat.Ideally the meat should be cut into 2cm cubes, but also remember that whilst getting rid of any excess fat it’s good to leave some connective tissue as this adds to the overall flavour.
Sprinkle the meat cubes with seasoned flour.

Step 2:
Sear the meat
Heat up your saucepan and add a little oil and butter. Lightly sear the meat. You will probably have to do it in batches.

Step 3:
Prepare for stewing
Pour the wine into the pan to flavour the ingredients. Layer the meat, onions, carrots, leeks and potatoes on top.

Step 4:
Simmer
Pour in the stock and add the bay leaves. Bring it to a simmer. Let it cook for 2 hours with the lid on.

Step 5:
Prepare the dumplings
Now for the dumplings! Mix the flour, parsley, salt and pepper in a bowl. Gently add the suet. It should not be rubbed in. Add some cold water and gradually mix into an elastic dough.
When you have achieved the right consistency, divide the dough into eight dumplings.

Step 6:
Set aside the meat
Once the Irish stew is ready, remove all the meat and vegetables, transfer them to a warm serving dish and cover with foil. Strain the liquid into a smaller saucepan to cook the dumplings.

Step 7:
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.

Step 8:
Prepare to serve
Arrange the meat, vegetables and dumplings in your serving dish, pour over the sauce, sprinkle over the chopped parsley, taste and season if required.
Serve the Irish stew while piping hot.