Irish Stew (Dublin Coddle).

Ingredients

• 1 lb stewing beef
• 8 slices bacon (sliced)
• 1 lb breakfast sausage (sliced)
• 8-10 white potatoes (quatered)
• 3-4 celery (sliced)
• 1 large onion (sliced roughly)
• 2-3 large parsnips (sliced)
• 6-8 large carrots (sliced)
• 2 liters chicken stock
• 1/2 cup pearl barley
• 1 dash worcestershire sauce
• 2 teaspoons sugar
• 2-3 garlic cloves (diced)
• 1 dash salt and pepper, to taste
• 1 dash extra virgin olive oil
• 1 teaspoon basil (chopped)
• 1 teaspoon cilantro (chopped)
• 1 teaspoon parsley (chopped)

Directions

1. 1

   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.

2. 2

   In your crock pot or stock pot add 1 L of chicken stock. Prepare vegatables and add.

3. 3

   Slice Sausage (into bite sized slices), bacon and add to pot.

4. 4

   Add pearl barley, herbs and sugar and stir.

5. 5

   Add the Stew Beef and contents of the Wok to pot/crock pot. Add Salt and pepper to taste.

6. 6

   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.).

7. 7

   Close to serving time we like to check the consistency and using corn starch and a little water thicken up to the desired texture.

8. 8

   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.

9. 9

   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.