CROCKPOT IRISH MULLIGAN STEW & SODA BREAD (SALLYE)

CROCKPOT IRISH MULLIGAN STEW & SODA BREAD (sallye) image

Provided by sallye bates

Categories Beef

Time 8h30m

Number Of Ingredients 21

2 lb beef stew meat, cut into bite sized cubes
5 Tbsp flour
2 Tbsp olive oil
2 clove garlic, minced
2 can(s) beef broth, reduced sodium
2 medium onions, quartered
2 c baby carrots
3 medium russet potatoes, diced
1 bay leaf
1/2 tsp crushed dry thyme
1/2 tsp black pepper
1 tsp sea salt
1 c dark beer (optional)
IRISH SODA BREAD
2-1/2 c all purpose flour
3 Tbsp softened butter
2 Tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 c buttermilk **

Steps:

1. INSTRUCTIONS FOR STEW: In skillet, heat olive oil on medium high heat until barely smoking. Dredge meat in flour, and place in heated oil along with onions and garlic Brown on all sides (stir frequently to keep onions and garlic from burning)
2. Transfer meat, onions and garlic to crockpot Add all other ingredients to crockpot Note: Pour the beef broth into the pan you dredged meat in and stir to release the "crud" on the bottom of pan, then add to crockpot, it enhances the flavor
3. Set on low and forget for 8 hours AS IF YOU CAN !! Your house will be filled with enticing aromas
4. INSTRUCTIONS FOR MAKING SODA BREAD:: Preheat oven to 375 degrees. Grease cookie sheet Mix flour, sugar, baking soda, baking powder and salt in large bowl Cut butter into flour mixture using pastry blender (or crisscrossing 2 knives) until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl Turn dough onto lightly floured surface. Knead 1-2 minutes until smooth Shape into round loaf about 6-½ inch in diameter. Place on cookie sheet. Cut an X shape about ½ inch deep through top of loaf with floured knife Bake 35-45 minutes or until golden brown. Brush top with butter
5. **Note: If you do not have buttermilk, add 1 tablespoon vinegar to regular milk and let set for 5-10 minutes, then add to mixture