An Irish stew recipe for St. Patrick’s Day

If celebrating St. Patrick's Day with a green beverage isn't your style, why not serve a traditional Irish stew on March 17th?

Here's a recipe from our Centre for Hospitality and Culinary Arts:

Ingredients

500 g stewing lamb

400 g potatoes

100 g celery

100 g button onions

100 g onions

100 g leeks

100 g savoy cabbage

thyme

parsley

Method

• Trim the meat and cut into even pieces.
• Blanch and refresh.
• Place in a sauteuse or shallow saucepan, cover with water, bring to the boil, season and skim.
• Add the bouquet garni. Meanwhile, turn the potatoes into barrel shapes.
• Cut the potato trimmings, onion, celery, cabbage and leek into small neat pieces and add to the meat, simmer for 30 minutes.
• Add the button onions and simmer for a further 30 minutes.
• Add the turned potatoes and simmer gently, with a lid on the pan until cooked.

If tough meat is being used, allow ½ to 1 hour stewing before adding any vegetables.

• Correct the seasoning and skim off all fat.
• Serve in an entrée dish, sprinkle with chopped parsley.