The Countdown Begins with Good Ol? Irish Stew

One week until St. Paddy’s Day and everyone is gearing up for the celebration, myself included! If you’re planning on throwing a bash you’ll definitely need some Irish food and I’ve got you covered. Of course all of my dishes are made the healthy way but that’s so you have room for the drink (I’m always thinking ahead!)

Kicking off our countdown is one of my favourites, Irish Stew. Traditionally Irish foods use simple, basic and cheap ingredients and tend to be very simple and rustic. Though there are many versions of Irish stew out there, it is only a traditional “Irish stew” if using lamb or mutton (a lamb over 1½ years old). Using other meats such as beef is not considered a traditional Irish stew. Bet you didn’t know that did you? Although I have kept the original ingredients I have put my own spin on the style and presentation of the dish. Believe me though the flavour is all there.

RECIPE

Serves 4

3 lbs. grass fed Lamb shoulder

3 large parsnips ? peeled & sliced in ¼” rounds

½ lb. baby carrots

3 garlic cloves ? peeled

1 lb. mini potatoes ? halved

1 Bouquet garni ? rosemary, thyme, bay leaf

1 cup white wine (whatever you’re drinking will work)

7 cups organic beef broth

olive oil

S&P

DIRECTIONS:

Preheat oven to 400°F. Begin by preheating a heavy bottomed sauté pan on high heat for 3-4 minutes. Add 2 tbsp olive oil. Season each lamb chop with S&P and sear in hot pan for 3-4 minutes each side until golden brown. Remove to large roasting tray. De-glaze sauté pan with white wine for 1 minute and scrape all carmelised bits from bottom. Add to lamb along with bouquet garni, garlic and broth. Cover with foil and place in oven for 1 ½ hrs. Reduce oven to 375°F. After initial cooking time add vegetables (baby carrots, parsnips and mini potatoes). Cover and return to oven for additional hour or until veg are fully cooked and meat begins to fall off the bone. That’s how tender it should be! Taste and season to desired taste.

NOTE: Never season your gravy before braising meat. The saltiness of the dish will intensify too much over the long cooking period. Always best to season just before serving.

In addition to this one I’ve got a couple more new Irish recipes I’m working on but I already have a ton of recipes out there so this will be the start of the Irish recipe round up. Looks like it will end up being in several posts so keep checking back all week for great ideas. Nobody does healthy Irish food like yours truly (at least that’s what I keep telling myself!)

Starting off the round up is an all time Irish favourite, Beef & Guinness Stew. This is brilliant party grub since it can be made it big batches and it’s pretty easy to do. Even now I wish I had this in front of me to tuck into! Hard to imagine this video is nearly two years old. (Notice I’m rockin’ the Topo tee?)

Though this stew is brilliant on its own, having some brown soda bread and a good ol’ pint would get you into Heaven (plus the soda bread is good soakage!) It’s super easy–watch me make it in record time!

If you’re whipping up a batch of soda bread you might as well slap some Irish Smoked Salmon on top! It’s a brilliant easy appetizer.

This is just the beginning. More Irish classics to come!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.