St Patty’s Day Stew

St Patty’s Day Stew

Irish Stew

Happy Saint Patrick’s Day!

Sit back and enjoy our delicious Irish Stew with a nice pint of Guinness!

Servings: 30


Prep Unit

Serve 30


g 30

Pepper, ground, black or white

g 30

Vegetable stock

l 2.5

Tomato, paste



Carrot, mature, peeled or unpeeled fresh or frozen raw Small Dice g


Potato, peeled raw Small Dice kg


Onion, mature, brown skinned peeled raw Fine Dice g


Flour, wheat, white plain

g 300
Lamb, chump chop, separable lean raw kg




  1. Cut chops in half. Place flour in plastic bag and season with salt and pepper.
  2. Place chops in bag and shake well to coat. Transfer chops to plate. Reserve flour.
  3. Preheat oven to 130°C. Place onions, potatoes, carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops.
  4. Whisk reserved flour, tomato paste and some water in a large bowl until well combined. Slowly add boiling water, whisking constantly. Add stock powder and parsley. Stir to dissolve stock powder.
  5. Pour flour mixture over chops. Cover and cook for 4 hours or until meat is tender and sauce thickened.


Dietary Suitability

Healthy Choices Suitable for healthy choices.


  Vegetarian Diet Replace lamb with tofu or kidney beans.


  Fortified Stir through butter or oil. Sprinkle with grated cheese before serving.


Gluten Free Replace flour with gluten free flour. Stock and tomato paste may contain gluten; choose gluten free stock and tomato paste.


  Diary Free Suitable for dairy free diet.


  Pureed Suitable to be pureed.



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