Irish · beef

Irish stew

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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Whole wheat300 g
Lamb loin chops2 kg
Olive oil120 ml
Shallots24
Carrotslarge4
Turnips2
Celeriac1
Charlotte potatoes350 g
White wine150 ml
Caster sugar1 tsp
Fresh thyme4 sprig
Oregano4 sprig
Chicken stock450 ml

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 0 min

1
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.
2
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.
3
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.

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