Green attire, Guinness, and hearty Irish stew — today the world celebrates St. Patrick's Day.

Irish cuisine is all about simple, straightforward ingredients and recipes. Traditional St. Patrick’s Day dishes often feature cabbage, potatoes, onions, carrots, and lamb, prepared in a rustic and comforting stew. This recipe offers a slightly fancier take, but you can customize the vegetables — root veggies like turnips, rutabagas, parsnips, celeriac, and Jerusalem artichokes are excellent alternatives. The key is a touch of sweetness, achieved here with carrots and pumpkin.

If your lamb is fatty, additional liquid may not be necessary; the meat’s fat and juices create a rich broth. For leaner cuts, consider braising in canned tomatoes or a splash of Guinness. Both methods yield a delicious result. Spices are minimal: black pepper, bay leaf, and optionally a hint of thyme.

• 3–4 tbsp. vegetable oil
• 500–600 g lamb (bone-in, if preferred, up to 1 kg)
• 1 onion
• 1/2 leek
• 1 carrot
• 600 g pumpkin
• 4 bay leaves
• 2 cups frozen green peas
• 2 potatoes
• 3 garlic cloves
• 30 ml sherry vinegar (or 200 ml white dry wine)

Peel and chop all the vegetables. Dice the garlic finely, slice the onion into half-moons, and cut the leek into rings. Cube the carrots, pumpkin, potatoes, and lamb into large chunks. Heat the oil in a thick-bottomed pan or cast-iron Dutch oven. Sear the lamb until golden. Add the garlic and onion, cooking for a few minutes until aromatic. Deglaze the pan with vinegar and add 250 ml water. Let it come to a boil. Season with salt and freshly ground black pepper. Add all the chopped vegetables, mix well, and bring to a boil again. Pour in more water until it nearly covers the stew. Reduce the heat, cover, and simmer for about twenty minutes, stirring occasionally. For a thicker sauce, mix in a tablespoon of flour. Discard the bay leaves before serving. The aroma is incredible, and the flavor is even better!

Irish cuisine and boxty

Irish cuisine is rich with comforting dishes like chowders, potato soups, and boxty pancakes — a traditional favorite made from grated raw potatoes or mashed potatoes, sometimes served thin with breakfast sausages or stuffed as a savory crepe.

• 2 potatoes
• 1/2 cup milk
• 1/3 cup flour
• 2 eggs
• 2 tbsp. thick cream or sour cream
• salt
• freshly ground pepper
• green onion, chopped
• butter for frying

Boil or bake the potatoes until tender, then mash with a bit of milk into a smooth puree. Let cool, then add the remaining milk, cream, flour, salt, pepper, green onion, and egg yolks. Mix thoroughly. Separately, whisk the egg whites until fluffy, adding a few drops of water or lemon juice to stabilize. Gently fold the whites into the potato batter. Heat butter in a skillet over medium heat. Cook the pancakes until golden brown on both sides. Serve warm with sour cream.

Celebrating St. Patrick's Day on Instagram

For more stew inspiration, check out #irishstew, where food enthusiasts worldwide are sharing their takes on this classic dish.