Sample Irish Cuisine On St. Patrick’s Day

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St. Patty's day is a great time to highlight Irish cuisine. Mic Milster is a chef at St. Louis University.  He is cooking up some great food.

Irish Stew (A Contemporary Version)   

Recipe By: Chef Michael Milster

  •   2 tablespoons   butter -- (Irish if available-Kelly's Gold is good)
  •   2 pounds    lamb meat (traditionally from the neck and shoulder) -- cut in 1" cubes
  •   12 ounces    onion (about 2 fairly large sized ones) -- rough chopped or quartered
  •   4 ounces    shallot (about 2 fairly large sized ones) -- chopped or thinly sliced
  •   1 teaspoon    ground black pepper
  •   1 teaspoon    fresh thyme leaves -- (substitute 1/2 teaspoon of dried thyme leaves)
  •   2 pounds   small waxy potatoes like Yukon golds or baby reds -- peeled (about the size of golf balls)
  •   1 pound    parsnips -- peeled and cut the size of your thumb
  •   1 pound    carrots -- peeled and cut the size of your thumb
  •   16 fluid ounces   lamb broth or stock -- (substitute beef or chicken broth)
  •   12 fluid ounces   Guinness beer
  •   as needed    water