Dinner · Irish

Hearty Irish Lamb Stew with Wheat Berries

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 17, 2026

This is a cozy, oven-braised lamb stew loaded with tender chunks of meat, sweet caramelized shallots, and a mix of root vegetables. The chewy soaked wheat berries add heartiness and soak up every bit of the savory broth. It takes a bit of time, but most of it is hands-off oven work.

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Hearty Irish Lamb Stew with Wheat Berries

Why you'll love this

  • Fall-apart tender lamb in a deeply savory broth.
  • Hearty wheat berries make it a full meal in one pot.
  • Mostly hands-off once it hits the oven.
  • Great for feeding a crowd or meal prepping the week.

EveryDayMeal recipe

Hearty Irish Lamb Stew with Wheat Berries

Prep
30m
Cook
180m
Total
210m
Serves
6
Level
Medium

Ingredients

  • 1 1/2 cups whole wheat berries, soaked overnight in water
  • 4 1/2 lbs lamb loin chops, cut into 1 1/4-inch cubes
  • 1/2 cup olive oil
  • 24 shallots, peeled
  • 4 large carrots, peeled and chopped
  • 2 turnips, peeled and chopped
  • 1 celery root (celeriac), peeled and chopped
  • 3/4 lb Charlotte or baby potatoes
  • 2/3 cup dry white wine
  • 1 tsp granulated sugar
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano
  • 2 cups chicken stock
  • to taste kosher salt and black pepper

Equipment

  • Large deep saute pan with a lid (oven-safe)
  • Medium pot
  • Colander
  • Cutting board and knife

Instructions

  1. Heat your oven to 350F so it is ready for the long braise.
  2. Drain and rinse the soaked wheat berries, then put them in a medium pot covered with plenty of water. Bring to a boil, reduce to a simmer, and cook for about 1 hour until tender but still slightly chewy. Drain and set aside.
  3. Season the lamb all over with 1 teaspoon salt and a few grinds of black pepper. Heat 1 tablespoon oil in a large deep saute pan (one with a lid) over medium-high heat. Add the lamb in batches so you do not crowd the pan, and sear for about 4 minutes, turning to brown on all sides so it builds deep flavor. Transfer to a bowl and repeat, adding oil as needed.
  4. Lower the heat to medium and add another tablespoon of oil. Add the shallots and fry for about 4 minutes until golden and caramelized, then move them to the bowl with the lamb. Repeat with the carrots, turnips, celery root, and potatoes, browning each until nicely colored and adding oil as needed.
  5. Once all the vegetables are browned and out of the pan, pour in the wine along with the sugar, thyme, oregano, 1 teaspoon salt, and a good grind of pepper. Boil hard over high heat for about 3 minutes to cook off the raw alcohol and concentrate the flavor.
  6. Return the lamb, vegetables, and cooked wheat berries to the pot, then pour in the chicken stock. Cover, bring to a boil, and boil for 5 minutes.
  7. Transfer the covered pot to the oven and braise for 1 1/2 hours, until the lamb is fork-tender and the flavors have melded.
  8. Check the liquid when it comes out. If it looks too soupy, set the pot on the stovetop and boil uncovered for a few minutes to reduce, then taste and adjust the salt before serving.

Tips from the kitchen

  • Do not skip the searing step or crowd the pan. Browning the lamb and vegetables in batches is what gives the stew its rich, savory depth.
  • Soak the wheat berries the night before so they are ready to simmer. If you forget, use a quick hot soak or swap in pearl barley.
  • Taste and adjust salt at the very end, since the stock and reduction concentrate the seasoning as it cooks.

Estimated nutrition per serving: 620 cal · 42g protein · 38g carbs · 32g fat

Make it your own

  • Swap pearl barley for the wheat berries for a more traditional, quicker-cooking grain.
  • Use beef stock instead of chicken for a bolder flavor.
  • No celery root? Use parsnips or a few extra carrots instead.

Storing & make-ahead

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of stock or water. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Good to know

Can I make this ahead?
Yes, and it actually tastes better the next day. Make it fully, refrigerate, and reheat gently on the stovetop before serving.
What cut of lamb works best?
Loin chops are called for here, but boneless lamb shoulder is a great, more affordable option that stays juicy through the long braise.
Can I do this in a slow cooker?
Sear the lamb and vegetables on the stovetop first, then transfer everything to the slow cooker with the stock and cook on low for 6 to 7 hours.
What should I serve with it?
It is a full meal on its own, but crusty bread or a simple green salad rounds it out nicely.

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