Recipe(tried): Dublin Stew - Irish Stew with Dumplings

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DUBLIN STEW
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2 POUNDS BONELESS LAMB STEW MEAT, CUT INTO 1 AND 1/2-INCH CUBES

1/4 CUP FLOUR
1-1/2 TEASPOONS SALT
1/8 TEASPOON PEPPER
1/4 TEASPOON BASIL (DRIED)

3 TABLESPOONS LARD OR SHORTENING
2 CUPS WATER
1 CUP DICED CARROTS, OR CUT INTO CHUNKS
1 LARGE ONION, SLICED OR CHOPPED
1 PACKAGE (BOX) FROZEN PEAS
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DREDGE MEAT IN FLOUR, WHICH HAS BEEN COMBINED WITH THE SALT, PEPPER AND BASIL.

MELT SHORTENING IN HEAVY SKILLET OR DUTCH OVEN. ADD MEAT AND BROWN WELL. POUR OFF DRIPPINGS. ADD WATER.

COVER TIGHTLY AND COOK SLOWLY FOR ONE (1) HOUR. ADD CARROTS AND ONION. RECOVER AND COOK ANOTHER HOUR. ADD FROZEN PEAS.
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MAKE BISQUICK DUMPLING MIX, AS DIRECTED. DROP BY SPOONSFUL ONTO BUBBLING STEW, COOK UNCOVERED 10 MINUTES AND COVERED 10 MINUTES.
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SERVES 4 TO 6
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