Sunday, March 17, 2013

Irish Stew and Soda Bread

Irish Stew

2 tbsp olive oil
3 bay leaves
2 lbs stew meat
1 large onion
2 cloves garlic
1 tsp thyme
1 tsp rosemary
2 to 3 tbsp flour
3/4 c. beef stock
1/2 c. guinness stout (I use vernor's ginger ale instead, or you can just increase the beef stock)
1 tbsp parsley
1/2 lbs carrots, sliced
1/2 lbs potatoes, chopped

heat oil in an oven proof pot and add bay leaves. Cook leaves for a moment and add the meat.  Brown meat on both sides on high heat.  Add onion and cook for a few minutes until it is clear.  Reduce the heat to low and add garlic, thyme, rosemary and flour and stir until smooth.  Add the beef stock and stout; simmer, stirring until the stew thickens a bit.  Add the remaining ingredients and cover.  Place the pot in the oven at 275* for about 2 hours, stirring a couple of times. Check for salt and pepper before serving.  (in reality I just put everything except the flour [and oil] into my crock pot and let it cook.  About half an hour before serving, dip out some of the liquid from the stew (1/2 c. or so) and blend in the flour, then mix it in the stew and let it thicken that way)

Irish Soda Bread

4 1/2 to 5 c. flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 c. buttermilk (I dye my milk green and then it makes the bread green)
3 tbsp sugar

Mix dry ingredients. Add buttermilk, stir until it sticks together and forms a dough ball. Knead about 10 times. Put in round cake pan, and press to the edge.  cut and X in the top about 1/2" deep. Bake at 350* for about one hour or until golden. Butter the top & enjoy!

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