IrishMain course

Irish stew

Name: Irish stew
Cook time: 198 min
Total time: 35 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 300 g whole wheat; 2 kg lamb loin chops; 120 ml olive oil; 24 shallots; 4 Carrots; 2 turnips; 1 celeriac; 350 g charlotte potatoes; 150 ml white wine; 1 tsp caster sugar; 4 sprig fresh thyme; 4 sprig oregano; 450 ml chicken stock

This Irish stew is a hearty, long-cooked dish featuring lamb loin chops and a mix of root vegetables like shallots, carrots, turnips, celeriac, and potatoes. The lamb and vegetables are seared first to build a deep base of flavor before simmering in white wine and chicken stock. Whole wheat is cooked separately and added to the stew for a bit of chew and substance, then the entire pot bakes in the oven until everything is tender.

Recipes.zone

August 13, 2026

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6 steps · 35 min total

Cook the Wheat

Preheat your oven to 180°C/350°F/gas mark 4.

Drain and rinse the soaked whole wheat. Transfer it to a medium pan with plenty of water, bring it to a boil, then lower the heat and simmer for about an hour, until it's cooked through. Drain the wheat and set it aside.

Sear the Lamb

Season the lamb loin chops with 1 teaspoon of salt and a good grind of black pepper.

Heat 1 tablespoon of olive oil in a large, deep sauté pan with a lid over medium-high heat. Add a single layer of lamb, making sure not to overcrowd the pan, and sear for 4 minutes on all sides until browned. Transfer the seared lamb to a bowl and repeat with the remaining chops, adding more oil as needed.

Brown the Vegetables

Lower the heat to medium and add another 1 tablespoon of olive oil to the pan. Add the shallots and fry for 4 minutes, until they're caramelized and softened. Transfer them to the bowl with the lamb.

Continue with the remaining root vegetables (carrots, turnips, celeriac, and potatoes), searing them in batches until they're nicely browned, adding more olive oil as needed. Add them to the lamb and shallots as they finish.

Deglaze the Pan

With all the seared lamb and vegetables out of the pan, pour in the white wine, caster sugar, fresh thyme, oregano, 1 teaspoon of salt, and a good grind of black pepper. Bring it to a boil over high heat and let it simmer for about 3 minutes, scraping up any browned bits from the bottom of the pan.

Simmer and Bake

Return the seared lamb, vegetables, and the cooked whole wheat to the pan. Pour in the chicken stock. Cover the pan and bring it to a boil for 5 minutes on the stovetop, then transfer the covered pan to the preheated oven to bake for an hour and a half.

Check Consistency

Carefully remove the stew from the oven. Check the consistency of the liquid; if it seems too thin or there's a lot of it, remove the lid and let it simmer on the stovetop for a few minutes until it thickens slightly to your liking.

Irish stew