Irish stew
Irish stew is a Irish classic for good reason — soaked overnight in water whole wheat does most of the work, and the method is approachable enough for a weeknight. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 300 g Soaked overnight in water whole wheat
- 2 kg Cut into 3cm cubes lamb loin chops
- 120 ml Olive Oil
- 24 Skinned shallots
- 4 large Carrots
- 2 Turnips
- 1 Celeriac
- 350 g Charlotte potatoes
- 150 ml White Wine
- 1 tsp Caster Sugar
- 4 sprig Thyme
- 4 sprig Oregano
- 450 ml Chicken Stock
Method
- 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.
- 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.
- 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.
- Once all the vegetables are seared and removed from the pan, add the wine along with the sugar, herbs, a teaspoon of salt and a good grind of black pepper. Boil on a high heat for about three minutes.
- Tip the lamb, vegetables and whole wheat back into the pot, and add the stock. Cover and boil for five minutes, then transfer to the oven for an hour and a half.
- Remove the stew from the oven and check the liquid; if there is a lot, remove the lid and boil for a few minutes.
Tips for the best Irish stew
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Keep the simmer gentle. A hard boil toughens soaked overnight in water whole wheat and drives off the liquid too fast.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Fusion twist: keep the method but swap the spices for your own favourites — the Irish base takes well to it.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Irish stew ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Irish stew recipe medium to make?
It is rated medium: 13 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for soaked overnight in water whole wheat?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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