Irish Stew

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

We often reserve this recipe (which uses traditional Irish ingredients of potatoes, cabbage, and bacon) and our Irish Soda Bread for Saint Patrick’s Day, and honestly we cannot figure out why. It’s delicious, and our customers like it fine. Every year, we say “Let’s make this dish throughout the year.” Yet the recipe goes back into the box. This year we’ll try again, hopefully with success.


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons trans fat-free margarine or organic butter
  • 2 large sweet organic onions, peeled and cut into quarters, then separated
  • 4 medium carrots, cut into ½-inch slices
  • 6 large organic Red Bliss potatoes, quartered
  • Salt and pepper, to taste
  • 2 teaspoons dried sage
  • 1 bay leaf
  • 1 medium head Savoy cabbage, cored and coarsely chopped
  • 2 5-ounce packages vegetarian Canadian bacon slices, cut into strips, separated
  • 3 cups water


  1. Heat the oil and the margarine or butter in an 8-quart Dutch oven or deep sauté pan over low heat. Add the onions, carrots, and potatoes. Sprinkle with salt, pepper, and sage. Add the bay leaf. Cover and cook for 20 minutes, stirring occasionally until the vegetables have released some of their liquids.
  2. Add the cabbage, the vegetarian bacon, and 3 cups of water. Raise the heat to high, cover, and bring to a boil. (This will take about 8 minutes.) Lower the heat to medium-low and cook, covered, at a low boil, stirring occasionally, for about 20 minutes or until the potatoes are tender. Taste for seasonings.