Irish cuisine

Irish stew (lamb and potato stew)

Lamb, potatoes, onion and carrot slow-cooked in a simple broth.

Well-cooked hot dish

Irish stew (lamb and potato stew) — Irish cuisine. Photograph of the dish.

Ingredients

Lamb and vegetables simmer in water or stock for 1.5–2 hours.

Cook meat right through: steaming hot inside, with no pink parts or pink juices.

The plain flavour and long cooking suit the treatment period. Cook the parsley into the stew rather than sprinkling it raw; skim off the fat.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Cool and refrigerate within 2 hours of cooking, and eat within 1–2 days. Divide large batches into small containers so they cool faster.

Once, until steaming hot all the way through; in a microwave, stir halfway.

Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.
Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Phase notes are general. During low counts, follow only your care team’s food rules.

Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
Kidney disease. Can be a source of potassium (tomato, potato, pulses, dried fruit). With kidney disease, discuss potassium limits with your team.
High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.

Nutrition figures from a reliable source have not been added for this dish yet.

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.