Irish stew
HB-1184 · Hand-built original · Irish
IrishBeefGluten-freeDairy-freeEgg-freeHigh Fiber
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 10½ oz whole wheat berries, soaked overnight in water and drained
- 4 lb 7 oz lamb loin chops or boneless lamb shoulder, cut into 1¼ in cubes
- 8 Tbsp olive oil
- 24 small shallots, peeled and left whole
- 4 large carrots, peeled and cut into chunks
- 2 turnips, peeled and cut into chunks
- 1 small celeriac, peeled and cut into chunks
- 12¼ oz Charlotte potatoes, halved
- 10 Tbsp dry white wine
- 1 teaspoon caster sugar
- 4 sprigs fresh thyme
- 4 sprigs fresh oregano
- 2 cups chicken stock, plus more as needed
- Salt and black pepper, to taste
Method
- Heat the oven to 325°F. Season the lamb generously with salt and pepper.
- Heat half the olive oil in a large oven-safe casserole over medium-high heat. Brown the lamb in batches for 6 to 8 minutes, adding more oil as needed, then set aside.
- Add the shallots to the casserole and cook for 5 minutes until lightly coloured. Add the carrots, turnips, and celeriac and cook for 5 minutes more.
- Pour in the wine and scrape up the browned bits. Simmer for 3 minutes.
- Return the lamb and its juices to the pot. Add the drained wheat berries, potatoes, sugar, thyme, oregano, and stock, plus enough water to just cover.
- Bring to a simmer, cover, and transfer to the oven. Cook for 2 hours, stirring once or twice, until the lamb, wheat berries, and vegetables are tender.
- Remove the herb sprigs, skim any excess fat, and adjust the salt and pepper. Rest for 10 minutes before serving.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).