St. Patrick’s Day Delphi Irish Stew

by Chef Mark Tafoya

This Delphi Irish stew would be an ideal entrée for your St. Patrick’s Day dinner. Don’t forget to finish it off with some Irish brown soda bread! Recipe courtesy of Tourism Ireland and Chef Gerard Reidy.

6-8 servings

Ingredients

3 lbs Shoulder of Lamb (cubed)
5 whole carrots
1 swede / turnip
1 Irish onion
100 ml vegetable oil
12 medium potatoes
2 sprigs of fresh rosemary
pinch of salt / white pepper
3 litres water
2 kg potatoes (mashed)

Preparation

Peel and cut onion into large dice. Place large pot over high heat and add oil.
Place lamb and onion into pot and sauté for 8/10 minutes. Add carrot and turnip, which has been cut into 1-inch cubes (chunks).
Season with salt and pepper, add rosemary, then cover with water.
Bring to the boil and simmer for 20 minutes.
In the meantime peel the medium potatoes and cut into quarters.
Cook your 2 kg of potatoes in water to make mashed potato.
Now add potato quarters to pot and cook for another 20 minutes or until potatoes are cooked. Then stir in mashed potato. Your stew is now ready.
Serve in large bowl.
Recommended to serve white soda bread with butter to help mop up the juices.

Recipe by Chef Gerard Reidy, head chef of the Delphi Mountain Resort in Connemara Galway

Find more traditional Irish Recipes for St. Patrick’s Day or any occasion at Tourism Ireland.

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