Dublin Dumpling Stew

1 pound boneless pork, trimmed and cut into 1-inch cubes 2 tablespoons butter 1/2 cup chopped onion 1/2 cup chopped celery 1 garlic clove, minced 5 medium carrots 3 cups water 1 tablespoon beef bouillon granules 1 teaspoon salt 1/4 cup all-purpose flour

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  1. #1
    Deal GURU
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    Default Dublin Dumpling Stew

    1 pound boneless pork, trimmed and cut into 1-inch cubes
    2 tablespoons butter
    1/2 cup chopped onion
    1/2 cup chopped celery
    1 garlic clove, minced
    5 medium carrots
    3 cups water
    1 tablespoon beef bouillon granules
    1 teaspoon salt
    1/4 cup all-purpose flour
    1/2 cup cold water
    1 package (10 ounces) frozen mixed vegetables
    DUMPLINGS:
    1-1/2 cups all-purpose flour
    1 tablespoon sugar
    2 teaspoons baking powder
    1 teaspoon caraway seed
    1/2 teaspoon salt
    1/4 teaspoon ground mustard

    1 egg
    2/3 cup milk
    2 tablespoons vegetable oil
    Directions:
    In a Dutch oven, brown pork in butter over medium heat. Add the onion, celery and garlic; cook until vegetables are tender. Quarter carrots lengthwise, then cut into 2-in. pieces; add to pork mixture. Add the water, bouillon and salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until the meat and vegetables are tender.
    Combine flour and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add mixed vegetables; reduce heat to low.
    For dumplings, in a small bowl, combine the flour, sugar, baking powder, salt and mustard. Beat the egg, milk and oil; add to dry ingredients all at once. Stir just until moistened. Drop by tablespoonfuls over stew. Cover and simmer for 25 minutes or until a toothpick inserted into a dumpling comes out clean. Yield: 6 servings (2-1/2 quarts).

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