St. Patrick's Day Recipe - Mammy’s Irish Stew Recipe

This St. Patrick's Day, celebrate with some of our favorite Irish recipes, including Irish Stew, Soda bread and more!

Irish Stew by chef Brian McDermott

‘I don’t think there is a person in Ireland who hasn’t enjoyed an Irish Mammy’s Irish stew at some point in their lives, it’s the taste of home.’ - Chef Brian McDermott

INGREDIENTS

(SERVES 6)

1 kg diced Irish lamb (preferably shoulder cut)

2 bay leaves

Drizzle of rapeseed oil

2 cloves of garlic, crushed

1 onion, peeled and diced

1 carrot, peeled and diced

Half a leek, diced

1 parsnip, peeled and diced

2 sprigs of fresh thyme

Freshly ground black pepper

4 potatoes, peeled and diced

2 liters warm chicken stock

Handful of young cabbage leaves chopped

METHOD

  1. Cover the lamb pieces in water and simmer with one of the bay leaves for about 20 minutes.

  1. Heat a casserole pot, add the oil and sweat the vegetables, starting with the garlic and onion and followed by the carrot, leek and parsnip.

  1. Add the sprigs of thyme and the remaining bay leaf. Season with black pepper. Sweat for roughly 5 minutes, stirring all the time, then add the diced potato.

  1. Drain the lamb and immediately add the meat to the vegetables. Cover with the warm stock. Put on the lid and simmer for about 1 hour, stirring occasionally.

  1. After an hour, add the chopped cabbage and check if the lamb is tender. If not, cook for a further 20 minutes.

  1. Serve this hearty dish in a bowl and enjoy with family and friends.

BRIAN’S TIP

Scoop out the inside of a round sourdough bap, leaving just the crust, and serve the stew inside the bread.