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A Taste of Calor: Traditional Irish Stew by Chef Gearóid Lynch

Spring has sprung and St. Patrick’s Day is almost upon us. This delicious, hearty traditional Irish stew recipe is one of our firm-favourites. Not only will it keep you feeling happy and full, but instil a sense of tradition for St. Patrick’s Day. This recipe from Calor customer, Chef Gearóid Lynch from The Olde Post Inn in Co. Cavan, is a quick and easy family-favourite which is perfect to enjoy during the week.

See below for the full recipe details:

Traditional Irish Stew

Serves 4-6


  • 1 - 11/2kg neck or shoulder of lamb
  • Bouquet of parsley, thyme and bay leaf (tied together with twine)
  • 3 large onions, finely chopped
  • Salt and freshly ground black pepper
  • 1 leek, chopped into bite-sized pieces
  • 1 carrot, chopped into bite-sized pieces
  • 1 small turnip, chopped into bite-sized pieces
  • Some small new potatoes, peeled and quartered, or large potatoes, peeled and chopped
  • 75-100g cabbage, shredded
  • 2 litres of chicken stock
  • Finely chopped parsley and a nob of butter to finish

Cooking Method

  • Remove the meat from the bone, trim off all fat and cut into cubes
  • Place the meat in a pot and cover with cold salted water. Bring to the boil, drain and rinse the lamb.
  • In a fresh pot put the meat, bouquet of herbs, onions, seasoning, leek, carrot, turnip and stock. Simmer gently for one hour. Skim off the foam as it rises, this is very important for the final flavour and appearance of the stew.
  • Add the potatoes and continue cooking for 25 minutes. For the last 5 minutes add in the cabbage. When the meat and vegetables are cooked remove bouquet of herbs. Stir in the chopped parsley and a nob of butter.

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