George Brown Polytechnic is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work and live in the community with each other.
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.
Learn more about the programs offered at George Brown College's Chef School.