St Patrick’s Day Stew

Just three weeks to go! A big tradition at the Killarney Park hotel is our very own St. Patrick’s Day Irish Stew dish. So, if you’re in town, after the Killarney Town Parade, please join us at the gates for Irish stew this March 17th to sample some.

Irish stew is the National Dish of Ireland and is traditionally made with mutton. Some controversy surrounds the ingredients as some recipes don’t use carrots , but the following recipe is sure to warm the cockles of your heart!

We’re serving the dish in the Garden Bar that afternoon – so come in for a pint and a hearty plate!

If you cannot make it, our Head Chef Odran Lucey has provided us with a recipe:

You’re going to need:

4 Gigot Lamb ChopsStew

2 Onions

3 Carrots

4 Large Potatoes

½ Turnip

Spring Thyme

Salt and Pepper

3/4 Cabbage Leaves

Peel wash and roughly chop all the vegetables, place in the bottom of a heavy pan, place the chops on top and cover with water, bring to the boil and skim off any impurities that come to the surface

Turn down the heat and simmer for about 1 hour, then add the peeled potatoes, and shredded cabbage, cook until potatoes are cooked through but not gone to mush

Garnish with some chopped parsley, correct the seasoning and serve!


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