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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Wartime saw meat shortage but sausage and bacon was plentiful in Ireland ... or so jonnie and debi's Ma told them. Hence the traditional Irish Stew, Dublin Coddle. It sounds lovely to me! Ingredients:
1 pound stewing beef, bite size pieces |
8 slices bacon, chopped to 1 pieces |
1 pound breakfast sausage, bite size pieces |
8 to 10 white potatoes, quartered |
3 to 4 celery ribs, chopped |
1 large onion, roughly chopped |
2 to 3 parsnips, sliced |
6 to 8 carrots, sliced |
2 liters chicken stock |
1/2 cup pearl barley |
1 dash worcestershire sauce |
2 teaspoons sugar |
2 to 3 garlic cloves, minced |
salt and pepper to taste |
dash extra virgin olive oil |
1 teaspoon basil, chopped |
1 teaspoon cilantro, chopped |
1 teaspoon parsley, chopped |
Directions:
1. Put oil into a small skillet to heat.
2. Add onions and saute until tender.
3. Add garlic and saute 30 seconds more.
4. Sear the stew beef in the skillet, browning well.
5. Add the Worcestershire sauce.
6. Pour 1 liter of stock into your crock pot OR stew pot.
7. Add prepared vegetables.
8. Add sausage and bacon.
9. Add barley, herbs and sugar and mix well.
10. Add beef mixture to pot.
11. Salt and pepper to taste.
12. Cover the contents of the crock/pot with more chicken stock.
13. Cook 3 to 5 hours at low heat on the stove top/5 to 7 in a low crock pot.
14. Close to serving time check the consistency.
15. Thicken with cornstarch and water, is desired.
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