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Irish stew

Irish stew

Beef

Irish

Stew

Meat

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Youtube Tutorial

Learn how to prepare this delicious recipe with a step-by-step video tutorial.

Ingredients

- whole wheat : 300g soaked overnight in water
- lamb loin chops : 2kg cut into 3cm cubes
- olive oil : 120ml
- shallots : 24 Skinned
- Carrots : 4 large
- turnips : 2
- celeriac : 1
- charlotte potatoes : 350g
- white wine : 150ml
- caster sugar : 1 tsp
- fresh thyme : 4 sprigs
- oregano : 4 sprigs
- chicken stock : 450ml

Instructions

1 - Heat the oven to 180C/350F/gas mark 4.

2 - 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.

3 - Drain and set aside.

4 - Season the lamb with a teaspoon of salt and some black pepper.

5 - Put one tablespoon of oil in a large, deep sauté pan for which you have a lid; place on a medium-high heat.

6 - Add some of the lamb – don't overcrowd the pan – and sear for four minutes on all sides.

7 - Transfer to a bowl, and repeat with the remaining lamb, adding oil as needed.

8 - Lower the heat to medium and add a tablespoon of oil to the pan.

9 - Add the shallots and fry for four minutes, until caramelised.

10 - 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.

11 - 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.

12 - Boil on a high heat for about three minutes.

13 - Tip the lamb, vegetables and whole wheat back into the pot, and add the stock.

14 - Cover and boil for five minutes, then transfer to the oven for an hour and a half.

15 - Remove the stew from the oven and check the liquid; if there is a lot, remove the lid and boil for a few minutes.

Irish stew | Taste Board