crockpot irish mulligan stew & soda bread (sallye)

(2 ratings)
Recipe by
sallye bates
Austin, TX

What a wonderful way to fill up your family on a cold winter's night

(2 ratings)
yield serving(s)
prep time 30 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For crockpot irish mulligan stew & soda bread (sallye)

  • 2 lb
    beef stew meat, cut into bite sized cubes
  • 5 Tbsp
    flour
  • 2 Tbsp
    olive oil
  • 2 clove
    garlic, minced
  • 2 can
    beef broth, reduced sodium
  • 2 md
    onions, quartered
  • 2 c
    baby carrots
  • 3 md
    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 **

How To Make crockpot irish mulligan stew & soda bread (sallye)

  • 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

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