Irish Stew
Irish Stew is a classic Irish dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring whole wheat, lamb loin chops, shallots, Carrots, turnips, celeriac, charlotte potatoes, white wine, caster sugar, fresh thyme, oregano and chicken stock, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.
If you enjoy authentic Irish cooking, be sure to also explore our recipe for Corned Beef And Cabbage.
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Ingredients
- whole wheat300g soaked overnight in water
- lamb loin chops2kg cut into 3cm cubes
- olive oil120ml
- shallots24 Skinned
- Carrots4 large
- turnips2
- celeriac1
- charlotte potatoes350g
- white wine150ml
- caster sugar1 tsp
- fresh thyme4 sprigs
- oregano4 sprigs
- chicken stock450ml
Step-by-Step Instructions
15 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Heat the oven to 180C/350F/gas mark 4.
Drain and rinse the soaked wheat, put it in a medium pan with lots of water, bring to a boil and simmer for an hour, until cooked.
Drain and set aside.
Season the lamb with a teaspoon of salt and some black pepper.
Put one tablespoon of oil in a large, deep sauté pan for which you have a lid; place on a medium-high heat.
Add some of the lamb – don't overcrowd the pan – and sear for four minutes on all sides.
Transfer to a bowl, and repeat with the remaining lamb, adding oil as needed.
Lower the heat to medium and add a tablespoon of oil to the pan.
Add the shallots and fry for four minutes, until caramelised.
Tip these into the lamb bowl, and repeat with the remaining vegetables until they are all nice and brown, adding more oil as you need it.
Once all the vegetables are seared and removed from the pan, add the wine along with the sugar, herbs, a teaspoon of salt and a good grind of black pepper.
Boil on a high heat for about three minutes.
Tip the lamb, vegetables and whole wheat back into the pot, and add the stock.
Cover and boil for five minutes, then transfer to the oven for an hour and a half.
Remove the stew from the oven and check the liquid; if there is a lot, remove the lid and boil for a few minutes.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Irish Stew carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.
Chef Technique Tips
Take the time to thoroughly sear and brown whole wheat in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.
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