Celebrate St. Patrick's Day with Traditional Irish Stew
ICC Belfast creates the perfect Traditional Irish Stew for St Patrick's Day
In celebration of St. Patrick's Day, ICC Belfast has crafted a classic Traditional Irish Stew. This recipe brings together authentic Irish flavours to create a dish that pays homage to the rich culinary heritage of Ireland.
Traditional Irish Stew
| Ingredients |
| 2kg cubed mourne lamb |
| 1.4kg comber potatoes |
| 1 kg carrots |
| 1kg parsnips |
| 2 onions |
| ½ tsp fresh thyme leaves |
| 1 tsp fresh chopped rosemary |
| Chopped fresh chives and parsley, to garnish |
| For the stock |
| Bones from the lamb |
| 1 large carrot, quartered |
| 1 onion, quartered |
| 1 celery stick, quartered |
| 2 bay leaves |
| A small bunch of parsley |
| 2 black peppercorns |
| 1 tsp salt |
Method
First make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres water. Bring to the boil and simmer uncovered for 2 hours.
Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.5 litres.
Peel the potatoes and cut into pieces of similar size to the meat. Peel the carrots and parsnips and roughly cut into slightly smaller pieces. Slice the onions into thick rings.
Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
Add the potatoes, carrots, parsnips and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
Add the rosemary and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, let stand for 15mins. Garnish and serve.
