Timing question...

[MickHucknallspinkpancakes]

So tomorrow I'm making dinner for 6. 3 guests have Never eaten British food so with this weather I'm making Irish stew and dumplings with Guiness.

Im cooking for two hours tonight and then I was going to heat up and add the dumplings tomorrow.

Now had a few requests for roast potatoes rather than mash as Partner has raved about them. (Thanks)

So to finish the stew it's 140c in the oven for 20 mind with dumplings then 20 mins with lid off to brown them.

But roast potatoes obviously need 200c in oven.

Would you - do stew first then keep warm on the hob while you do the potatoes
or

do potatoes and winter veg (parsnips etc) first, Cover in foil and keep warm in the bottom of the oven while the dumplings are cooking at 140c?

First risk is chewy beef I guess. Second is not so crispy roasties?

What to do!??

If your DP has raved about your roasties, then your guests will have high expectations for them which they need to live up to! Don't risk them being anything less than perfect..... no pressure! So make the stew first. You don't need to keep it simmering on the hob, just heat it though before you serve.

Thank you @Ricekrispie22 my fear is a soggy roastie!!!!