{"id":39,"date":"2009-10-06T13:42:49","date_gmt":"2009-10-06T12:42:49","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=39"},"modified":"2014-08-07T15:42:06","modified_gmt":"2014-08-07T14:42:06","slug":"irish-stew","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/39\/irish-stew\/","title":{"rendered":"James Whelan Butchers: Irish Stew"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-599\" title=\"How to Make Irish Stew\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2009\/10\/irish_stew.png\" alt=\"How to Make Irish Stew\" width=\"200\" height=\"150\" \/>Irish stew is the quintessential Irish dish, still enjoyed both as a family meal and as a tasty dish to serve to guests at a casual supper.\u00a0The secret to getting really great flavour is to include the lamb bones during cooking &#8211; they add a depth and richness that would not otherwise be possible.\u00a0If you are ordering diced lamb online don&#8217;t forget to ask us to include some bones with your order!<\/p>\n<p><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2009\/10\/Irish-Stew.pdf\"><strong>Irish Stew &#8211; Printer Friendly Download<\/strong><\/a><\/p>\n<h2>Ingredients<strong><br \/>\n<\/strong><\/h2>\n<ul>\n<li>1kg (2 lbs) <a href=\"https:\/\/www.jameswhelanbutchers.com\/proddetail.php?prod=6203\">shoulder\/leg of lamb well trimmed and diced <\/a>(keep the bones)<\/li>\n<li>2 carrots, chopped<\/li>\n<li>1 onion, chopped<\/li>\n<li>2 small white turnips, chopped<\/li>\n<li>4 potatoes, chopped<\/li>\n<li>2 sticks celery, chopped<\/li>\n<li>1 leek, finely sliced<\/li>\n<li>Salt and black pepper<\/li>\n<li>50g (2 oz) approx. green cabbage, finely shredded<\/li>\n<li>Salt and black pepper<\/li>\n<li>125ml ( \u00bc pt) cream<\/li>\n<li>Dash of Worcester sauce<\/li>\n<li>Chopped parsley<\/li>\n<\/ul>\n<p>Serves 4-6<\/p>\n<h2>To Cook<\/h2>\n<p>Place the lamb in a large pot. Cover with cold water and bring to the boil. Drain and rinse the lamb, place in a clean pot. Add the bones to the pot. Cover with approx. 1 litre (2 pts) water. Add the vegetables, except the cabbage. Season. Cover the pot and cook gently for approx. one hour, or until the meat is tender. Then remove the bones.<\/p>\n<p><strong>To Finish the Sauce <\/strong><\/p>\n<p>Remove about 250ml ( \u00bd pt) of the liquid and vegetables from the pot. Process this with the cream and return to the pot with the finely shredded cabbage. Add the Worcester sauce. Simmer for 5-10 minutes, until the cabbage is heated through. Check the seasoning. Add the parsley and serve in deep plates.<\/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>Irish stew is the quintessential Irish dish, still enjoyed both as a family meal and as a tasty dish to serve to guests at a casual supper.\u00a0The secret to getting really great flavour is to include the lamb bones during cooking &#8211; they add a depth and richness that would not otherwise be possible.\u00a0If you [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v14.4.1 - 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