Dinner · Irish

Hearty Irish Lamb Stew with Whole Wheat

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · July 11, 2026

This is a rich, slow-braised lamb stew packed with sweet caramelized shallots, root vegetables, and chewy whole wheat berries that soak up all the savory broth. It takes some time in the oven but very little hands-on effort, and the result is deep, comforting, and worth every minute.

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Hearty Irish Lamb Stew with Whole Wheat

Why you'll love this

  • Deeply savory with layers of browned lamb and sweet root vegetables.
  • Mostly hands-off once it goes into the oven.
  • The chewy wheat berries make it more filling and interesting than a standard stew.
  • Feeds a crowd and tastes even better the next day.

EveryDayMeal recipe

Hearty Irish Lamb Stew with Whole Wheat

Prep
30m
Cook
180m
Total
210m
Serves
8
Level
Medium

Ingredients

  • 300g whole wheat berries, soaked overnight and drained
  • 2kg lamb loin chops, cut into 3cm cubes
  • 120ml olive oil
  • 24 shallots, peeled
  • 4 large carrots, cut into chunks
  • 2 turnips, peeled and cubed
  • 1 celeriac, peeled and cubed
  • 350g charlotte potatoes
  • 150ml white wine
  • 1 tsp caster sugar
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano
  • 450ml chicken stock

Equipment

  • Large deep saute pan with a lid (ovenproof)
  • Medium pot
  • Mixing bowl
  • Sharp knife and cutting board

Instructions

  1. Heat your oven to 180C (350F). Drain and rinse the soaked wheat berries, then put them in a medium pot with plenty of water, bring to a boil, and simmer for about an hour until tender but still chewy. Drain and set aside so they are ready to soak up the stew's flavor later.
  2. Season the lamb cubes with a teaspoon of salt and a good grind of black pepper so every piece is well flavored. Heat a tablespoon of oil in a large, deep saute pan with a lid over medium-high heat until shimmering.
  3. Add the lamb in batches without crowding the pan, and sear for about four minutes, turning to brown all sides, so you build a deep savory crust. Transfer the browned lamb to a bowl and repeat with the rest, adding oil as needed.
  4. Lower the heat to medium and add another tablespoon of oil. Fry the shallots for about four minutes until they turn golden and caramelized, which brings out their natural sweetness. Tip them into the lamb bowl.
  5. Sear the remaining vegetables (carrots, turnips, celeriac, and potatoes) in batches until nicely browned, adding oil as needed, then add them to the bowl. Browning gives the stew a richer, rounder flavor.
  6. With the pan empty, pour in the wine and add the sugar, thyme, oregano, a teaspoon of salt, and black pepper. Boil hard for about three minutes so the alcohol cooks off and the flavors concentrate.
  7. Return the lamb, vegetables, and whole wheat to the pan and pour in the stock. Cover and boil for five minutes, then move the whole pan to the oven and braise for one and a half hours until the lamb is fork-tender.
  8. Take the stew out and check the liquid level. If it looks thin, remove the lid and boil on the stovetop for a few minutes to reduce it into a glossy, rich sauce.

Tips from the kitchen

  • Soak the wheat berries the night before so they are ready to simmer without a long wait.
  • Do not crowd the pan when searing the lamb, or it will steam instead of brown and you lose that deep flavor.
  • Sear the vegetables in batches too, since browned edges add a real depth you cannot get by tossing them all in raw.

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

Make it your own

  • Swap the whole wheat berries for pearl barley if that is what you have.
  • Use beef stock instead of chicken for a heartier, more robust broth.
  • No wine? Use extra stock with a splash of vinegar for brightness.

Storing & make-ahead

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of stock if it has thickened. It also freezes well for up to 3 months.

Good to know

Can I use a different cut of lamb?
Yes. Lamb shoulder or leg cut into cubes works well and stays tender through the long braise.
Do I have to soak the wheat overnight?
Soaking softens the berries and speeds cooking. If you forget, simmer them longer until tender before adding to the stew.
Can I make this ahead?
Absolutely. The flavor deepens overnight, so it is a great make-ahead dish. Just reheat gently before serving.
What should I serve with it?
Crusty bread to mop up the broth is all you need, though a simple green salad rounds it out nicely.

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