Happy St. Patrick’s Day!! Us Chicagoan’s actually celebrated it this weekend with the annual dying of the river and some day time beer “tasting”. I’d have to say fun was had by all so thank you to the Irish for giving us an excuse to party!
Guinness Beef Stew in the slow cooker
- 1 1/3 lbs beef chuck roast, cubed
- 3 carrots, sliced
- 1 1/3 onions, sliced
- 2 stalks of celery, sliced
- 2 medium sweet potatoes (or 1 large), diced
- 1/4 cup whole wheat flour
- 1 teaspoon sea salt
- 1/3 teaspoon fresh ground pepper
- 2/3 teaspoon paprika
- 2/3 cup low sodium beef broth
- 2/3 cup Guinness stout or other stout beer
- 2/3 teaspoon Worcestershire sauce
- 2 2/3 garlic cloves, minced
- 2 bay leaves
1. Combine flour, salt, pepper, and paprika in small bowl. Place meat in slow cooker; add flour mixture and toss to coat.
Irish Soda Bread
- 2 Tablespoons butter or margarine, melted
- 1 cups low fat buttermilk
- ½ cup almond milk
- ¼ cup pure honey
- ¾ cups raisins
- 8 ½ cups whole wheat flour
- 1 teaspoons sea salt
- 1 ½ Tablespoons baking powder
- ½ Tablespoons baking soda
- Optional: 1 teaspoons caraway seeds
- Cornmeal (for baking)
1. Preheat oven to 350 degrees F.
2. Line baking sheet with parchment paper
3. Combine butter, buttermilk, milk and honey in a large KitchenAid mixing bowl, or large stainless bowl, and mix until well blended.
5. Gently form dough into 1 large loaf (or 4 round loaves for smaller portions). Dip bottoms only in cornmeal, and place on prepared baking sheet.
7. Bake at 350 degrees for 40-50 minutes, depending on size. Breads are done when golden brown and it sounds hollow when tapped.