Crock Pot Irish Stew (Dublin Coddle).

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 20mins
SERVES: 10-15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put a dash of Oil in a pan (we use our Wok) and heat adding the garlic and onion. Sear the stewing beef in the pan adding the worcestershire sauce. Cook for 5 minutes or until the beef is browned.
  • In your crock pot or stock pot add 1 L of chicken stock. Prepare vegatables and add.
  • Slice Sausage (into bite sized slices), bacon and add to pot.
  • Add pearl barley, herbs and sugar and stir.
  • Add the Stew Beef and contents of the Wok to pot/crock pot. Add Salt and pepper to taste.
  • A quick check will tell you how much of the second litre of chicken stock to add (enough to cover the contents of the crock/stock pot is all you need.).
  • Close to serving time we like to check the consistency and using corn starch and a little water thicken up to the desired texture.
  • Working long days this dish works for us when popped in the crock pot for 5 to 7 hours. When we cook it on the stove it takes about 3 to 5 on a low simmer.
  • We enjoy our stew with dinner buns, but from experience Irish Soda bread works really well. I will put a recipe up for this soon also. Please enjoy and look forward to your comments. Deb and John.
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