Celebrating our Irish heritage today
with a good hearty feast
Crock Pot Irish Stew
1/4 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoon dried thyme, divided
2 pounds boneless lamb cubes for stew
3 Tablespoons vegetable oil, divided
2 medium onions, cut in 1 inch chunks
2 carrots, peeled and cut in 1/2 inch slices
1 celery rib, cut in 1/2 inch slices
1 turnip, peeled and cut in 3/4 inch cubes
2 parsnips, peeled and cut in 1/2 inch slices
1 pound red-skin or golden potatoes, cut in 1/2 inch cubes
1 1/2 cups beef broth
1 Tablespoon Worcestershire sauce
Mix the flour, salt, pepper and 1/2 teaspoon thyme in a medium mixing bowl. Add the lamb and toss until evenly coated; pat off excess flour and reserve flour mixture. Heat half the oil in a deep skillet (I’m totally going to admit that I used the bacon fat from breakfast this morning). Add the lamb to brown, about 3 minutes per side. Transfer to bowl and set aside. Add the remaining oil to the skillet. Add the onions, carrots, celery, turnip, parsnips and potatoes. Saute until browned and barely tender, about 6 minutes. Transfer to a 5-6 quart slow cooker; place lamb on top.
Add the reserved flour and remaining thyme to the skillet and cook over medium heat until the flour is slightly brown, about 1 minute. Add the broth, heat to boil, and continue to cook, stirring constantly until slightly thickened. Add Worcestershire sauce. Pour into the slow cooker. Cover and cook 3 to 4 hour on high or 6 to 8 hours on low.
Add some Irish Soda Bread and
you've got yourself a hearty meal for St. Patty's Day
Irish Soda Bread
2 cups (250g) plain flour |
|
| 2 tablespoons white sugar |
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| ½ teaspoon baking soda |
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| 1½ teaspoons baking powder |
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| ¼ teaspoon salt |
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| 65g margarine, softened |
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| ½ cup (125ml) buttermilk |
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| ½ egg |
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| FOR BRUSHING: |
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| 2 tablespoons butter, melted |
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| 40ml buttermilk |
1. Preheat oven to 190 degrees C. Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and the egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for about 30 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. You may continue to brush the loaf with the butter mixture while it bakes.
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