Dublin Stew And Dumplings

• 1 lb. pork shoulder, cut in cubes
• 1/2 c. chopped onion
• 1 small garlic clove, minced
• 3 beef bouillon cubes
• 2 c. carrots, cut in strips
• 1/2 c. water
• 1 recipe for dumplings on Bisquick
• 2 Tbsp. butter
• 1/2 c. celery
• 1 tsp. salt
• 3 c. hot water
• 1/4 c. flour
• 1 (10 oz.) pkg. frozen mixed vegetables

1. Brown pork in butter in 4-quart Dutch oven. Add onion, celery, garlic and salt.
2. Brown lightly. Dissolve bouillon cubes in water. Blend into meat mixture.
3. Add carrots.
4. Cover and simmer 45 minutes or until meat is tender.
5. Combine 1/4 cup flour with 1/2 cup water to form a smooth paste. Add slowly to meat mixture. Stir carefully until thickened.
6. Add mixed vegetables. Top with dumplings.
7. Cover tightly and steam 25 minutes.

pork shoulder, onion, garlic, carrots, water, bisquick, butter, celery, salt, water, flour, frozen mixed vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=621911 (may not work)