I practically got a standing ovation for this last night, even though I called en route home and asked Mike to pop it from fridge to stovetop and didn’t suggest he check the level of liquid inside, and then I didn’t either, and by the time the biscuits had cooked through it was starting to burn on the bottom.
To be a true Irish stew this would have to be made with chunks of lamb, which you could use just as easily and without having to change anything – bison would do well, too. In keeping with the beer theme of St. Patrick’s Day tomorrow, you could make this with stout – a nice dark Wild Rose Oatmeal Stout, or Guinness – but more stock would work just as well. Mushrooms would do well in this, too. The dumplings are simple – they’re just cream biscuits, scooped (I used a little ice cream scoop with a lever, which was oh-so-satisfying) onto the top of the simmering stock. They will steam through with the lid on, but if you want them golden, take the lid off and run it under the broiler for a few minutes. It’s amazing what a golden crust does for the appeal of a biscuit.