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Healthy St. Patty’s Day Grub – Guinness Beef Stew and Irish Soda Bread

Posted Mar 17 2011 12:00am

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!

I made traditional Guinness and Beef Stew and Irish soda bread.

Guinness Beef Stew in the slow cooker

Ingredients:

  • 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

Directions:

1. Combine flour, salt, pepper, and paprika in small bowl. Place meat in slow cooker; add flour mixture and toss to coat.

2. Add all remaining ingredients and mix well. Cover. Cook on low 8-12 hours, to desired tenderness. Stir before serving.

Not the prettiest thing ever but it was delish :)

Irish Soda Bread

Ingredients:

  • 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)

Directions:

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.

4. Add raisins, flour, sea salt, baking powder, baking soda and caraway seeds, and mix until no dry ingredients are left in the bottom of the bowl.

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.

6. Very carefully slit the traditional ‘X’ into the top of the loaf (or loaves)

7. Bake at 350 degrees for 40-50 minutes, depending on size. Breads are done when golden brown and it sounds hollow when tapped.

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