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DUBLIN STEW 
1 lb. pork shoulder
2 tbsp. butter
1/2 c. chopped onion
1 c. chopped celery
1 clove garlic, minced
1 tsp. salt
3 beef bouillon cubes
3 c. hot water
1/4 c. flour
1/2 c. water
1 (16 oz.) bag frozen mixed vegetables

Cut pork in 1 inch cubes. Brown in butter in Dutch oven. Add onion, celery, garlic, and salt; brown lightly. Dissolve bouillon in hot water. Blend into meat. Cover; simmer 45 minutes. Combine flour and water to form smooth paste. Add slowly to meat mixture; stir until thickened, add mixed vegetables. Top with dumplings; cover tightly and steam for 25 minutes. Yield 6 to 8 servings.
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