Irish Stew

Olive Oil 4 Strips of Bacon 3 pounds stew beef, cut into 2-inch pieces 1 onion, diced 2 tablespoons garlic, minced Salt Freshly ground black pepper 1/2 cup flour 4 ounces unsalted butter 3 cups chicken, beef, or veal stock or broth 1 tablespoon Plochmans (or dijon) Stone Ground mustard 2 cups mushrooms, sliced 1 pound carrots, peeled and cut into 2-inch pieces 1/2 pound Yukon Gold potatoes, peeled and cut into 2-inch pieces DUMPLINGS 3 Tbsp. shortening 1-1/2 cups flour 2 tsp. baking powder 3/4 tsp. salt 3/4 cup milk In a large, heavy bottomed pot, heat oil. Add the stew beef and saute until browned on all sides, about 5 minutes. Remove beef to a plate. Add the onion and saute until soft. Add the garlic and saute for 2 more minutes. Season with salt and pepper. Add the butter and melt. Add the flour to make a roux. Lower the heat and cook the roux until it is brown, about 15 minutes. Whisk in the stock and raise the heat to medium high. Add in the cooked beef. Add the mustard. Bring to a boil and reduce the heat to low. Cook over low heat for about 30 minutes, or until liquid is slightly reduced and thick. In a separate saute pan, saute the mushrooms, potatoes, and carrots. Add the mushrooms to the stew and simmer another 30 minutes. Season with salt and pepper. For the dumplings, cut shortening into the flour, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in Milk. Drop dough by spoonful into the stew. Cook uncovered for 10 minutes. Cover and cook for 10 minutes longer. Serve and Enjoy!