Irish stew

Story behind the dish

There’s something irresistibly comforting about a hearty bowl of Irish stew, especially when it’s packed with tender lamb and wholesome grains. This recipe takes a cozy family classic and elevates it with the addition of nutty whole wheat, fragrant herbs, and a rich vegetable medley, making it perfect for chilly evenings or a leisurely weekend dinner. As the flavors meld and the aroma fills your kitchen, you'll feel transported to the lush, rolling hills of Ireland.

Ingredients

• 1 cup (180 g) whole wheat, soaked overnight in water
• 4.4 lb (2 kg) lamb loin chops, cut into 3-inch cubes
• 1/4 cup (4 oz / 120 ml) olive oil
• 24 skinned shallots
• 2 large carrots
• 2 turnips
• 1 celeriac (celery root)
• 12 oz (350 g) Charlotte potatoes
• 1/2 cup (4 fl oz / 150 ml) white wine
• 1 teaspoon caster sugar
• 4 sprigs fresh thyme
• 4 sprigs oregano
• 15 oz (450 ml) chicken stock

Step-by-step

1. Preheat your oven to 180°C (350°F / Gas Mark 4). Drain and rinse the soaked wheat, then place it in a medium pot filled with plenty of water. Bring to a boil and simmer for about 1 hour, until tender. Drain and set aside.
2. Season the lamb chunks generously with 1 teaspoon of salt and some black pepper.
3. In a large, deep sauté pan with a lid, heat 2 tablespoons (1 oz / 30 ml) of olive oil over medium-high heat. Add some lamb, making sure not to overcrowd the pan, and sear each side for approximately 4 minutes until browned. Transfer to a bowl. Repeat with remaining lamb, adding more oil as needed.
4. Reduce the heat to medium. Add another tablespoon (0.5 oz / 15 ml) of oil, then add the shallots. Cook for 4 minutes until caramelized, then transfer to the lamb bowl.
5. In the same pan, add more oil as needed and sear the remaining vegetables—carrots, turnips, celeriac, and potatoes—until nicely browned. Transfer each batch to the bowl with the shallots.
6. Once all vegetables are browned, pour in the white wine along with the teaspoon of caster sugar, the sprigs of thyme and oregano, a teaspoon of salt, and a good grind of black pepper. Bring to a boil and cook for about 3 minutes, allowing the alcohol to evaporate.
7. Return the seared lamb, caramelized shallots, and browned vegetables to the pot. Pour in the chicken stock and bring to a gentle boil.
8. Cover the pot and transfer it to the oven. Let it cook for 1.5 hours, until the lamb is tender and flavors meld beautifully.
9. Remove the stew from the oven. Check the liquid level; if it’s plentiful, remove the lid and simmer on the stove for a few minutes to reduce the sauce to your desired consistency.

Chef’s tips & serving ideas

• For an extra depth of flavor, add a splash of Guinness or stout during the cooking process.
• Serve the Irish stew hot, ladled over crusty bread or your favorite rustic bread for dipping.

Closing thoughts

This Irish stew, with its hearty combination of tender lamb, nutty whole wheat, and vibrant root vegetables, is a celebration of simple, wholesome ingredients turned into something truly special. Each spoonful is a warm hug—perfect for sharing with loved ones or savoring alone after a long day. Embrace the comforting aroma and let this classic dish become a new favorite in your culinary repertoire.