Lamb, potatoes and sweet root vegetables braise in a thyme-scented broth. Chewy wheat berries give this hearty version extra texture and body.
Slow braising makes the lamb in Irish Stew tender enough to break with a spoon. This wheat-berry version adds a chewy grain alongside the potatoes and roots, while browned shallots bring sweetness to the broth.
Use lamb shoulder rather than lean loin for the long cooking time. Cook the wheat separately before adding it to the pot; it needs more water than the stew can spare and should already be tender when the braise begins.
Method
Cover the wheat berries generously with water in a saucepan. Bring to a boil, then simmer over low heat for until tender but chewy. Drain. Meanwhile, heat the oven to 325°F (160°C).
Season the lamb shoulder with the salt and black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown the lamb in three batches for per batch, turning to color several sides. Transfer to a bowl.
Add the remaining oil, shallots, carrots, turnips and celeriac. Cook over medium heat for , stirring, until lightly colored. Pour in the white wine, add the sugar and simmer for , scraping the browned bits from the base.
Return the lamb and juices. Add the potatoes, thyme, oregano and chicken stock. Bring to a simmer, cover and braise in the oven for .
Stir in the drained wheat berries, cover and braise for another until the lamb is fork-tender and well above 145°F. Remove the herb stems and rest for before ladling into bowls.
Forkue tips
- Start the wheat first and brown the lamb while it simmers. The grain cooking time overlaps with the braise preparation.
Storing and reheating
Refrigerate for up to 3 days or freeze for up to 3 months. Reheat slowly in a covered pot, adding water or stock because the wheat absorbs broth as it sits.
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Kitchen gear
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Irish Stew: FAQ
Can I leave out the wheat berries?
Yes. The lamb and roots still make a substantial stew. The broth will be looser, so uncover briefly at the end if you prefer it thicker.
Why is the lamb still chewy?
Shoulder needs enough gentle cooking for its connective tissue to soften. Cover the pot again and continue braising until a fork slides into the meat easily.
How do I store and reheat Irish Stew?
Refrigerate for up to 3 days or freeze for up to 3 months. Reheat slowly in a covered pot, adding water or stock because the wheat absorbs broth as it sits.
How long does Irish Stew take?
About 3 hr 30 min in total: 30 min prep and 3 hr cooking.
What do I need to make Irish Stew?
The key ingredients are wheat berries, lamb shoulder, shallots, carrots, turnips and celeriac, plus pantry basics.
Any tips for Irish Stew?
Start the wheat first and brown the lamb while it simmers. The grain cooking time overlaps with the braise preparation.
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