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Soups & Stews
Irish
6 - 8 servings
15 minutes
2 hours
Add a healthy boost to Irish stew by incorporating Napa cabbage. Its soft, subtle sweetness blends effortlessly into the savory broth, enhancing the flavors of tender lamb, carrots, and potatoes. This nutrient-rich addition transforms a traditional dish into a nourishing St. Patrick’s Day staple.
2 lbs lamb stew meat
2 tbsp flour
2 tbsp olive oil
4 cups beef or chicken stock
1 cup stout beer (optional)
4 large Baby Dutch Yellow® Potatoes, cubed
3 carrots, sliced
1 large onion, chopped
2 cups Napa cabbage, roughly chopped
2 sprigs thyme
Salt and pepper to taste
Toss lamb in flour, then brown in olive oil in a large pot. Remove and set aside.
Sauté onion and carrots in the same pot. Return lamb, then add stock, beer (if using), and thyme. Simmer for 1–1.5 hours until lamb is tender.
Add Dutch Yellow® potatoes and cook for 20 minutes until soft. Stir in Napa cabbage and simmer for another 5 minutes.
Season with salt and pepper. Serve hot with crusty bread.
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