Name: Irish stew
Yield: 12
Ingredients: 120 ml Olive oil; 4 Carrot; 150 ml White wine; 4 sprigs Thyme; 450 ml Chicken Stock; 1 teaspoon Caster Sugar; 4 sprigs Oregano; 24 Shallots; 1 Celeriac; 2 kg Lamb Loin Chops; 2 Turnips; 300 g whole wheat; 350 g charlotte potatoes

Irish stew

Media

Contains allergens

Sulfitos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein17 %35 g
Carbs21 %43 g
Fat61 %55 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	805 kcal	194 kcal
Protein	35 g	8.4 g
Carbs	43 g	10.4 g
Fat	55 g	13.3 g

One serving is about 415 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty43/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: IrishKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - Irish

Ingredients

120 ml Olive oil
4 Carrot (large)
150 ml White wine
4 sprigs Thyme
450 ml Chicken Stock
1 teaspoon Caster Sugar
4 sprigs Oregano
24 Shallots (Skinned)
1 Celeriac
2 kg Lamb Loin Chops (cut into 3cm cubes)
2 Turnips
300 g whole wheat (soaked overnight in water)
350 g charlotte potatoes

Instructions

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.