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The Mourne Lodge Stew with Dumplings

Serves 6 approx


750g – 1kg stewing beef or chuck steakBeef%20&%20Beer%20Casserole%20with%20Horseradish%20Mustard%20Dumplings
2 tablespoons of fat or vegetable oil
450g carrots, sliced
250g parsnips
1 leek
1 large onion, peeled and chopped
2 tablespoons plain flour
200ml water or beef stock
1 can of Guinness
Salt and freshly milled black pepper
1 tablespoon parsley, finely chopped


750g self-raising flour
50g shredded suet or butter
2 tablespoons parsley, finely chopped
Salt and freshly milled black pepper
1 egg, size 2
4 tablespoons cold water

Stew Method

  1. Cut the meat into cubes and brown in hot fat in a large saucepan.
  2. Add the prepared carrots and parsnips.
  3. Pour in the stock and bring to the boil for approx. 30 minutes.
  4. Season with the salt and black pepper.
  5. Add in the prepared leek.
  6. Add in the can of Guinness.
  7. Cover and simmer for 2 hours until the meat is tender. Meanwhile, prepare the dumplings.

Dumpling Method


  1. Combine the dry ingredients in a mixing bowl.
  2. Add in the butter or suet.
  3. Mix until it resembles fine breadcrumbs.
  4. Mix together the egg and the water. Pour onto the dry ingredients and mix to form a sticky dough.
  5. Using a wet dessert spoon, drop spoonfuls of the dough on top of the simmering stew. There should be approx. 8 – 10 dumplings.
  6. Cover and cook for a further 30 minutes.
  7. Sprinkle with parsley and serve.


Nettle Soup from the Mourne Mountains

Serves 8 – 10 people


Nettles were one of the earliest foods of the Irish. They were particularly sought after by the poor and during periods of famine. Nettle soup is made in the Spring when the nettle tops are young and tender. They should be pulled by the end of June from a clean, unpolluted area.



50g of butter or vegetable oil

25g of wholemeal flour or oatmeal
2 large leeks
250g of nettle tops, chopped
250g of potatoes, peeled and chopped
1 litre of vegetable stock or water
300ml of milk
Salt and freshly ground pepper
Chopped parsley



  1. Melt the butter in a large saucepan.
  2. Mix all the vegetables with the wholemeal flour in a plastic bag.
  3. Add to the melted fat and lightly fry for about 5 minutes.
  4. Add in the liquid and seasoning.
  5. Bring to the boil and simmer for approx. 40 minutes until the vegetables are tender.
  6. This soup can be sieved or liquidised and add in the milk before serving. Heat gently again if necessary.
  7. Season with freshly chopped parsley.