Put the green beer away – this Irish stew deserves nothing less than a fresh pint of Guinness. Here’s how your Mammy might make it.

The award-winning Rat Inn is about 400 miles from Ireland in Hexham, Northumberland, but it was committed to creating an authentic Irish stew this St Patrick’s Day.

Karen Errington, who owns the pub with her partner (and chef) Phil Mason, explains how it’s made using local ingredients sticking to a traditional recipe. Roll over the blue dots below to see. 

The pub is offering the dish for £10 including a half of Guinness. 

St Patrick's Day is celebrated in more countries than any other national festival, and according to analysts CGA Strategy pubs should see around £500 more in the tills today thanks to extra beer and stout sales.

For more bar snack-sized nuggets of knowledge about St Patrick's Day (like, did you know his name isn't really Patrick?), read this.

 

 

 

Broth

Using lamb bones we make our own stock by roasting the bones then simmering them with vegetable trimmings and herbs to create a flavoursome broth.

Lamb

We source our lamb from a local farm, only a few miles from the pub. For this dish we use lamb neck - a cheaper cut, useful for slow cooking.

We brown the lamb in the frying pan, deglaze it with a little stock then add it to a pot with bacon, onions and leeks. Then we add the rest of the lamb stock to the pot and simmer for a couple of hours, taking care to skim off any scum.

Potatoes

We use a mix of floury and waxy potatoes. The floury ones will break down and naturally thicken the stock a little. We also add Carrot and chopped swede.

Sides

We finish with fresh chopped parsley and serve with some soda bread or crusty sourdough.