Crockpot Irish Mulligan Stew Soda Bread Sallye Recipes

Steps:

• Heat a skillet over medium heat and add oil. Cook stew meat until browned on all side, 5 to 10 minutes.
• Transfer browned meat to the insert of a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.
• Cover and cook on Low power for 8 hours.

Steps:

• Mix egg, sour cream, butter and sugar until blended.
• Combine flour, baking soda and salt in large bowl. Add sour cream mixture and raisins; stir just until mixture forms soft dough. Place on lightly floured board; knead 10 times or just until dough is smooth and no longer sticky. (Do not overmix.)
• Shape dough into ball; place in 4-qt. slow cooker sprayed with cooking spray. Use sharp knife to cut 1/4-inch-deep "x" in top of dough. Cover with lid.
• Cook on HIGH 2-3/4 to 3 hours or until toothpick inserted in center comes out clean.
• Turn off slow cooker; remove lid. Let bread stand 10 min. Run knife around edge of slow cooker to loosen bread; transfer bread to wire rack. Cool slightly.

Steps:

• Combine flour and pepper; toss with beef cubes. In a Dutch oven, brown beef in oil. Add broth, water, bay leaves, garlic salt, oregano, basil and dill; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 hours. Add carrots, potatoes, celery and onion; cover and simmer for 40 minutes. Add corn, beans and peas; cover and simmer 15 minutes longer or until vegetables are tender. Combine cornstarch and cold water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves; add parsley.