St. Patricks Day has it’s own traditional recipes that many people use.  I wanted to come up with a recipe that I could feature using some fresh herbs from a container pot in my small greenhouse.  I found these herbs earlier in the grocery store and I re-potted them so I could use them all summer.  The pot came with a cute tag to make Irish Stew, so I adapted it to use cabbage (totally traditionally Irish), sweet potatoes, jicama, celery and bone broth. Deliciously Paleo.

Sticking with this Irish theme I wanted to pair this main dish with a “rainbow” beauty.  Please see  “Eat the Rainbow“.  This side dish recipe is truly a “pot of gold at the end of the rainbow”.   Recipe found Here.

You can top this with a “green” smoothie or even “green” kombucha to add to the wonderful health benefits of this meal.  St. Patrick’s Day is a fun day to “get your green on”, and I challenge you to put it on inside and out!  Have a very Happy and Healthy Day!Irish Stew a200


St. Patrick’s Day Paleo Friendly Irish Stew
This recipe gives a Paleo twist to a traditional Irish them.
Course: Main Dish
  • 1 beef brisket (cooked)
  • ½ head green cabbage (chopped in 1-2 inch chunks)
  • ½ cup red cabbage (chopped in 1-2 inch chunks)
  • 5 carrots (cut into ½ inch chunks)
  • 3 celery stalks (cut into ½ inch chunks)
  • 1 Medium Jicama (peeled and cubed)
  • 1 sweet potato (peeled and cubed)
  • 1 red onion diced
  • 3 Tbsp. fresh thyme lives
  • 3 Tbsp. fresh sage (chopped)
  • 2 Tbsp. fresh rosemary (chopped)
  • 4 Tbsp. coconut aminos
  • 1 Tbsp. balsamic vinegar
  • 4 Tbsp. ghee, butter or avocado oil
  • 64 ounces beef bone broth, beef stock or vegetable stock (or a combination that equals 64 oz.)
  • Salt and Pepper to taste
  • 2 Tbsp. arrowroot or tapioca starch to thicken (optional)
  1. Roast brisket in the oven at 300° until fork tender and cooked through (about 1 ½ hours per lb. of meat or until internal meat temperature is between 185-190°.
  2. Remove fat and cut into stew sized chunks.
  3. In a large 6 quart pan melt ghee or add avocado oil
  4. Add onion, carrots and celery and sauté until slightly tender.
  5. Add broth or stock to pan.
  6. Add herbs, green cabbage and red cabbage
  7. Bring to a boil on high heat.
  8. Add brisket, potato, jicama, coconut aminos, balsamic vinegar and salt and pepper.
  9. Lower to medium heat and cook until potato and jicama are just tender.
  10. Add arrowroot or tapioca if a thicker broth is desired.
  11. Remove from heat and serve.