Simmering Irish Stew With Dumplings

• 2 tablespoons vegetable oil
• 3 pounds lamb stew meat, cut into 1 1/2-inch cubes
• 1 teaspoon salt, plus more to taste
• 1/4 teaspoon pepper, plus more to taste
• 6 carrots, peeled and cut into 2-inch pieces
• 2 turnips, peeled and cut into 1-inch chunks
• 1 small onion, sliced 1/8-inch thick
• 3 potatoes, peeled and sliced 1/4-inch thick
• 4 tablespoons flour
• Butter as needed
• 1 1/2 cups flour
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup parsley
• 3/4 cup milk
• 2 tablespoons butter

1. Heat oil in a large pot over high heat and brown the meat in two batches.
2. Return meat to the pot and add 12 cups water, 1 teaspoon salt and 1/4 teaspoon pepper.
3. Simmer for 1 hour.
4. Add carrots, turnips and onions and simmer for another hour.
5. Place potatoes in a small pan and ladle enough broth over them to just cover.
6. Simmer potatoes until just tender.
7. Pour stock back into meat, leaving just enough to keep potatoes moist.
8. Season with salt and set aside.
9. When vegetables and meat are very tender, strain the stew.
10. Let the broth set until fat accumulates on top.
11. Skim fat off and measure out 4 tablespoons (if you have less, use some butter).
12. Heat fat in the pot over medium heat.
13. Add flour and stir for 2 minutes.
14. Whisk in the broth.
15. Cook, stirring, until mixture thickens.
16. Add meat and vegetables and reduce heat to a simmer.
17. Whisk together flour, baking powder and salt.
18. Whisk in parsley.
19. Heat milk and butter until butter melts, stir it into the flour mixture until just combined.
20. Drop rounded spoonfuls onto the simmering stew.
21. Cover and cook for 10 minutes.
22. Serve with reheated potatoes.

vegetable oil, lamb stew meat, salt, pepper, carrots, onion, potatoes, flour, butter, flour, baking powder, salt, parsley, milk, butter

Taken from cooking.nytimes.com/recipes/8724 (may not work)