Irish stew
Irish stew is a traditional dish that showcases the heartiness of Irish beef. This comforting recipe combines tender chunks of beef with root vegetables, simmered to perfection in a flavorful broth. Ideal for chilly days, this classic meal embodies the warmth and richness of Irish cuisine.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Beef, Irish, Stew, Meat
Ingredients
- 300 g whole wheat
- 2 g lamb loin chops
- 120 g olive oil
- 24 pcs shallots
- 4 pcs carrot
- 2 pcs turnips
- 1 pcs celeriac
- 350 g charlotte potatoes
- 150 ml white wine
- 1 g caster sugar
- 4 tbsp thyme
- 4 g oregano
- 450 g chicken stock
Instructions
- Begin by preheating your oven to 180C/350F/gas mark 4.
- Drain the wheat that has been soaked and rinse it.
- Place the rinsed wheat into a medium-sized saucepan filled with plenty of water.
- Bring the water to a rolling boil.
- Cook the wheat at a simmer for one hour until it becomes tender.
- Drain the wheat that has been cooked and set it aside.
- Season the lamb pieces with a teaspoon of salt and some freshly ground black pepper.
- In a large, deep frying pan, heat one tablespoon of oil over medium-high heat.
- Add a portion of the lamb to the pan, making sure not to crowd it.
- Sear the lamb for four minutes on each side.
- Once seared, move the lamb to a separate bowl.
- Continue searing the remaining lamb in batches, adding oil as necessary.
- Reduce the heat to medium and add another tablespoon of oil to the pan.
- In the pan, add the shallots and sauté for four minutes until they are caramelised.
- Move the caramelised shallots into the bowl with the lamb.
- Repeat the sautéing with the remaining vegetables until they are browned, adding more oil as needed.
- After all vegetables have been browned and removed from the pan, pour the wine into the pan.
- To the wine, add sugar, herbs, a teaspoon of salt, and a good amount of black pepper.
- Bring the mixture to a boil over high heat for approximately three minutes.
- Add the seared lamb, vegetables, and cooked wheat back into the pot.
- Pour the stock into the pot.
- Cover the pot and let it boil for five minutes.
- Then, place the pot in the oven and cook for an hour and a half.
- After the cooking time, take the stew out of the oven and check the liquid level.
- If there is an excess of liquid, remove the lid and boil for a few minutes.