Traditional Irish Stew


Serves 4-6

4 potatoes, thinly sliced
4 medium onions, thinly sliced
6 carrots, sliced
1 lb. Canadian bacon, chopped
1 cup of Bellisari’s Balsamic Shallot & Black Garlic Spread
3 lb. lamb chops, 1-inch thick, trimmed, and cut into small pieces
Salt and pepper to taste
2½ cups water
4 potatoes, halved
Fresh parsley, finely chopped

To make Irish stew, all the ingredients are assembled in layers in a large stew pot. Begin with layers of sliced potatoes, onions, and carrots. Top with a layer of Canadian bacon and lamb. Add salt and pepper liberally. Repeat these steps until all the ingredients are used. Add enough water to just cover the ingredients. Add Bellisari’s Balsamic Shallot & Black Garlic Spread. Arrange the halved potatoes on top of the stew, but not in contact with the water, so they can steam as the rest is cooking. Simmer over a very low heat for about 2 hours. Sprinkle liberally with the chopped parsley and serve in soup bowls.

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