{"id":1861,"date":"2011-02-02T16:18:51","date_gmt":"2011-02-02T15:18:51","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=1861"},"modified":"2014-08-07T15:07:46","modified_gmt":"2014-08-07T14:07:46","slug":"irish-stew-2","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/1861\/irish-stew-2\/","title":{"rendered":"James Whelan Butchers: Irish Stew &#8211; An Irish Butcher Shop"},"content":{"rendered":"<p><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2010\/12\/Irish-Stew1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-2244\" title=\"Irish Stew - An Irish Butcher Shop\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2010\/12\/Irish-Stew1.jpg\" alt=\"Irish Stew - An Irish Butcher Shop\" width=\"225\" height=\"169\" \/><\/a>This recipe is taken from my book &#8211; <a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/about-us\/order-online-an-irish-butcher-shop\/\">An Irish Butcher Shop<\/a>. Irish stew isn\u2019t that Irish any more, with few of the younger generation making it to\u00a0the traditional recipe. Made from lamb or mutton and potatoes, it is a flavoursome\u00a0and filling comfort food which I believe is best eaten in winter. It is considered a\u00a0white stew as opposed to the richer brown tones of a beef stew.<\/p>\n<p><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2011\/03\/Irish-Stew-An-Irish-Butcher-Shop.pdf\"><strong>Irish Stew &#8211; Printer Friendly Download<\/strong><\/a><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>1 kg\/2 lb 4 oz potatoes,\u00a0peeled and sliced<\/li>\n<li>2 large onions, peeled and\u00a0sliced<\/li>\n<li>5 tablespoons parsley,\u00a0finely chopped<\/li>\n<li><a href=\"https:\/\/www.jameswhelanbutchers.com\/proddetail.php?prod=6203\">1 kg\/2 lb 4 oz diced leg of \u00a0lamb<\/a>,\u00a0cut into large pieces<\/li>\n<li>11\u20442 cups water<\/li>\n<li>salt and freshly ground black\u00a0pepper<\/li>\n<\/ul>\n<p>Serves 6<\/p>\n<h2>To Cook<\/h2>\n<p>Use a pot with a well-fitting lid and layer half the potatoes\u00a0on the bottom. Then layer the onions, 3 tablespoons\u00a0of the parsley and the meat, finishing with the\u00a0potatoes. Pour over the water and add the seasoning.\u00a0Cover and cook on a very low heat for 21\u20442\u20133 hours until\u00a0the meat is tender and the potatoes have broken into\u00a0the liquid.\u00a0Serve sprinkled with the remaining chopped parsley and\u00a0seasonings.<\/p>\n<p>We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0<strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/about-us\/newsletter\/\">Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe is taken from my book &#8211; An Irish Butcher Shop. Irish stew isn\u2019t that Irish any more, with few of the younger generation making it to\u00a0the traditional recipe. Made from lamb or mutton and potatoes, it is a flavoursome\u00a0and filling comfort food which I believe is best eaten in winter. It is considered [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7,5],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v14.4.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"description\" content=\"This recipe is taken from my book - An Irish Butcher Shop. 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