Sunday, September 27, 2015

Vegetarian Irish Beef Stew and Aunt Faye's Stone Ground Whole Wheat Irish Soda Bread

Here's a great Vegetarian alternative to Irish Beef Stew. It's made with Better Than Bouillon No Beef Base and Gardein's Home Style Beefless Tips. It's served with Pain de Campagne or Homemade Irish Soda Bread.
I started making my Aunt's Irish Soda Bread in the early 70's when I lived in Steamboat Springs, Colorado.




Pain de Campagne
Vegetarian Irish Beef Stew and Aunt Faye's Stone Ground Whole Wheat Irish Soda Bread
This is a very forgiving recipe. You can add more or less of any vegetable based on what you like. I added an entire leek, 1/2 of a large onion, additional carrots, about 3 pounds of potatoes and some celery. For non vegetarians you can use your own beef tips.

this is 1/2 of the beef tips.
Layered the first 1/2 of the beef tips in the casserole and then
started layering 1/ of each of the vegetables.



This is the second layer of beef tips followed by the remaining vegetables in layers.


After everything is layered the broth is added.
Baked for 2 hours.


Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Large Skillet
1 - Cast Iron Dutch Oven or an Enamel Cast Iron Casserole, with a cover.

8 TBS Vegetable Oil, divided
1 lb. Gardein Home Style Beetles Tips
2 lbs. Potatoes, peeled and quartered
1 C roughly chopped Onion
1 C finely sliced Leeks
1 C sliced Carrots
4 C of Vegetarian Better Than Bouillon Beef Broth or Vegetable Broth
4 large Cabbage Leaves, julianned
Salt and Pepper to taste

In a large Skillet on medium high heat:
4 TBS Oil
Heat until Hot but not Smoking.
Add 1/2 of the Beetles Tips.
Sauté until browned.
Spoon into the Casserole.

Layer with 1/2 of each of the following:
Potatoes
Onions
Leeks
Carrots

To the Skillet:
Remaining Oil
Heat again.
Add:
Remaining Beefless Tips
Sauté until browned.
Layer with remaining Vegetables, in the same order.

Add:
Broth
Cover and Bake for 1 hour.

Add:
Cabbage
Cover and continue to bake an additional hour.
Check occasionally to see if it needs additional water.
It should always be completely covered with liquid.
Season to taste with Salt and Pepper.

Serve hot with pieces of Artisan Bread. I like French Pain de Campagne. I make my Aunt's Stone Ground Whole Wheat Irish Soda Bread.

Aunt Faye's  Stone Ground Whole Wheat Irish Soda Bread.
Summer of 1974 , Steamboat Springs, Colorado

Note:
Stone Ground Whole Wheat flour is best. This makes 1 - 7" loaf. I often double or triple the recipe and make 2 - 3 loaves at a time.

1/2 C all purpose flour
2 1/4 C whole wheat flour
1 tsp salt
1 tsp baking soda
3 TBS butter
1 1/3 C buttermilk

Mix both flours, salt and soda, sift thoroughly.
Cut in butter with fingers.
Make a well in the center of the flour, add buttermilk and stir until blended,
Dough should be dry enough to knead, but not too dry.
Knead the dough on a floured surface about 30 seconds.
Make a 6" - 7" ball and place on a baking sheet with a little cornmeal.
Cut an X in the top with a  floured serrated knife.
Bake at 400 degrees for 30 minutes.
Remove, rub the top with butter and cool completely,
Most of the time, I don't wait to cool it. I slice it and serve it hot with Fresh Irish Butter.




Enjoy!
Peace in the Kitchen!

No comments:

Post a Comment