A hearty Irish stew — seared lamb and root vegetables slow-braised with wheat berries, white wine and herbs. Deeply savoury, rustic and warming.
This hearty Irish stew is rustic comfort at its finest — tender lamb and a generous medley of root vegetables slow-cooked with wine, herbs and nourishing whole wheat. The long, gentle braise melds everything into a rich, deeply savoury bowlful. It's the kind of dish made for cold evenings and second helpings.
Prep 30 min
Cook 150 min
Total 180 min
Medium
- 300g soaked overnight in water Whole Wheat
- 2kg cut into 3cm cubes Lamb Loin Chops
- 120ml Olive Oil
- 24 Skinned Shallots
- 4 large Carrots
- 2 Turnips
- 1 Celeriac
- 350g Charlotte Potatoes
- 150ml White Wine
- 1 tsp Caster Sugar
- 4 sprigs Fresh Thyme
- 4 sprigs Oregano
- 450ml Chicken Stock
Tags:
Stew MeatVideo
Preparation
- Heat the oven to 180C/350F/gas 4. Drain and rinse the soaked wheat, put it in a medium pan with lots of water, bring to the boil, and simmer for an hour until cooked, then drain and set aside.
- Season the lamb with a teaspoon of salt and some black pepper. Heat 1 tablespoon of oil in a large, deep lidded sauté pan over medium-high heat, sear the lamb in batches (don't overcrowd) for four minutes on all sides, then transfer to a bowl, adding oil as needed.
- Lower the heat to medium, add a tablespoon of oil, and fry the shallots for four minutes until caramelised, then add to the lamb bowl. Repeat with the remaining vegetables until all are nicely browned, adding more oil as needed.
- Once all the vegetables are seared and removed, add the wine with the sugar, herbs, a teaspoon of salt and a good grind of pepper, and boil hard for about three minutes.
- Return the lamb, vegetables and wheat to the pot, add the stock, cover, and boil for five minutes, then transfer to the oven for an hour and a half.
- Check the liquid — if there's a lot, remove the lid and boil for a few minutes to reduce.
Tips from the ZestyPlate Kitchen
- Brown the lamb and vegetables in batches for deep flavour; crowding the pan makes them steam.
- Soak the wheat overnight and pre-cook it so it's tender and ready to add to the stew.
- Boil the wine hard to cook off the alcohol and concentrate its flavour before the stew goes in the oven.
- If there's too much liquid at the end, reduce it uncovered for a richer, thicker stew.
Frequently Asked Questions
Shoulder or neck cut into chunks is ideal — these tougher, well-marbled cuts become beautifully tender with slow cooking.
Yes — like most stews it tastes even better the next day once the flavours settle. Reheat gently on the hob or in the oven.
It adds lovely texture and heartiness, but you can leave it out or use barley. Traditional Irish stew often relies on potatoes for body.
Yes — keep it at a very gentle simmer, covered, until the lamb is fork-tender, stirring occasionally so it doesn't catch.
