Irish Stew and Soda Bread Ft. Megan! (recipes in the description)

Happy St. Patrick’s Day!

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Irish Stew

Ingredients
1 ½ pound of lamb stew meat
Cooking oil you prefer (canola, I used garlic infused olive oil)
Salt and pepper
3 stalks of celery
2 cups of chopped carrots
2 cloves of garlic
1 Shallot
1 sprig of rosemary
6 large potatoes
½ cup of heavy cream
3 cups of beef broth

Directions
Preheat oven to 325 degrees F
Heat a dutch oven over medium heat with about a tbsp of cooking oil
Dry, then salt and pepper the stew meat
Brown meat in dutch oven, not cooking all the way through, but just enough to brown.
Lower heat and start chopping veggies
If working with cut and peeled baby carrots, just chop into little circles, if full carrots, peel and chop
Cut the ends off the celery and dice
Smash the garlic and chop finely
Peel and dice the shallot
Strip the sprig of the rosemary and chop
Add the veggies to the meat and allow to simmer together for about ten minutes
Meanwhile, peel and roughly chop the potatoes
Put the potatoes in with the meat and veggies
Sprinkle salt and pepper to taste
Add cream and broth
Mix altogether in the dutch oven
Cover and cook in oven for about one hour
Serve warm

Soda Bread

Recipe from THE SOCIETY FOR THE PRESERVATION OF IRISH SODA BREAD http://www.sodabread.info/menu/

Brown Bread (reminder: 4oz by weight is a dry "cup")
3 cups (12 oz) of wheat flour
1 cup (4 oz) of white flour (do not use self-rising as it already contains baking powder and salt)
14 ounces of buttermilk (pour in a bit at a time until the dough is moist)
1 teaspoon of salt
1 1/2 teaspoon of bicarbonate of soda.
2 ounces of butter if you want to deviate a bit.
Method:
Preheat the oven to 425 F. degrees. Lightly grease and flour a cake pan. In a large bowl sieve and combine all the dry ingredients. Rub in the butter until the flour is crumbly.
Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)
Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.
The bottom of the bread will have a hollow sound when tapped to show it is done.
Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
Let cool and you are ready to have a buttered slice with a nice cup of tea or coffee.