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Irish' stew

A rich, hearty Irish stew with tender lamb and slow-cooked roots.
Whole wheat adds a cozy, chewy depth and silky body.
Every spoonful is warm, peppery, and comforting all the way through.

dinner ⏱ 120 min 560 kcal / portion 45.0 g carbs / portion (estimated) glutenmilkmustard 🔗 Original source

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Irish' stew
v6 · rb0e705f985 20260727Z1751 300 g whole wheat 2 kg lamb loin chop salt to taste black pepper to taste 180 ml olive oil 24 pieces shallot 2 pieces fresh parsley 🔥 heat the oven to 180°C 🍳 ⏱ 60 min drain and rinse the soaked whole wheat and simmer until cooked 🌀 season the lamb with salt and black pepper 🍳 ⏱ 4 min sear the lamb cubes 🍳 ⏱ 4 min fry the shallots until caramelised 🍳 fry the carrots, turnips, and celeriac until browned 🍳 ⏱ 3 min boil the wine with sugar, thyme, oregano, salt, and black pepper 🌀 combine lamb, vegetables, whole wheat, and stock in a pot 🔥 ⏱ 5 min cover and boil then transfer to the oven and cook for 90 min 🔪 make the herb-garlic paste by blending garlic, parsley, orange zest, olive oil, and a pinch of salt 🍳 if the liquid is heavy, remove the lid and boil for a few minutes to reduce divide the stew between plates 🍽 drizzle the paste over the stew 🍽 scatter over extra parsley to serve Irish Stew 🍲 4 pieces carrot 2 pieces turnip 1 piece celeriac 150 ml white wine 1 tsp caster sugar 4 pieces fresh thyme 4 pieces fresh oregano 350 g baby charlotte potato 450 ml chicken stock 2 pieces garlic clove 30 g fresh parsley 1 tsp orange zest parsley to taste 40 ml 40 ml carrot, turnip, celeriac 40 ml white wine, caster sugar, fresh thyme, fresh oregano salt black pepper baby charlotte potato, chicken stock garlic clove, fresh parsley, orange zest, parsley 60 ml fresh parsley
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Preparation steps

  1. heat the oven to 180°C
  2. drain and rinse the soaked whole wheat and simmer for 60 min until cooked
  3. season the lamb with salt and black pepper
  4. sear the lamb cubes for 4 min per side
  5. fry the shallots for 4 min until caramelised
  6. fry the carrots, turnips, and celeriac until browned
  7. boil the wine with sugar, thyme, oregano, salt, and black pepper for 3 min
  8. combine lamb, vegetables, whole wheat, and stock in a pot
  9. cover and boil for 5 min then transfer to the oven and cook for 90 min
  10. make the herb-garlic paste by blending garlic, parsley, orange zest, olive oil, and a pinch of salt
  11. if the liquid is heavy, remove the lid and boil for a few minutes to reduce
  12. divide the stew between plates
  13. drizzle the paste over the stew
  14. scatter over extra parsley to serve

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