March Recipe of the Month: Irish Stew

March Recipe of the Month: Irish Stew

Irish Stew

Why not be traditional for the month of celebrating St. Patrick's Day?! This hearty lamb stew is perfect for the cold snowy evenings we have been having recently. It will pair easily with the Wine Gallery Red Blend, or the Helix Pomatia. 


2 medium-sized onions, chopped

3T Olivelle Sweet Cream Butter Oil

1 sprig dried thyme

2 1/2 pounds best end of lamb neck, cut into large pieces

7 carrots, chopped lengthways into 2-inch pieces

2 tablespoons pearl barley

5 cups Chicken Stock

Salt (recommended: Olivelle Sel Gris)

Freshly ground black pepper

1 bouquet garni (parsley, thyme, and bay leaf)

12 medium potatoes

Serving suggestion: Herb Drizzle, recipe follows

1 small bunch parsley, finely chopped

1 small bunch chives, finely chopped

1 sprig thyme



In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent.

Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices.

Add carrots, and pearl barley. Pour in the Chicken Stock so that it almost covers the meat and vegetables. Season with salt and pepper and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil.

Place potatoes on top of the stew, cover and cook for 30 minutes until the potatoes are fork tender.

Serve the stew in large flat soup bowls, and garnish the potatoes with the Herb Drizzle.

Herb Drizzle:

Yield: 6 servings

Warm ¾ cup of Olivelle Sweet Cream Butter in a small saucepan. Add parsley, chives and thyme. Continue to warm on a low setting to infuse oil with herb flavors.

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