How to Make a Comforting Irish Stew with Carrots and Turnips
Вставка
- Опубліковано 12 лис 2022
- Hosts Bridget Lancaster and Julia Collin Davison reveal the secrets to the classic Irish Stew with Carrots and Turnips.
Get our recipe for Irish Stew: cooks.io/3SwXrUu
Buy our winning chefs knife: cooks.io/3tQ9mDh
Buy our winning Dutch oven: cooks.io/3DzBbCw
Buy our winning tongs: cooks.io/3Bx35Rt
Buy our winning peeler: cooks.io/3PSCl2e
Browse our latest recipes: cooks.io/3f0Hdoo
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen
Find someone who looks at you the way Julia looks at Bridget when she's talking about lamb shoulder.
I got one! Friendship or Wife, Women's relationships are wonderful and powerful!
Great recipe!
@Troll ViolatesUA-camguidelines ok boomer
lmao
Great served with buttery mashed potatoes.
Decades ago, I watched Marian Morash on PBS' Victory Garden prepare a lamb stew. I took notes that, sadly, I have lost. Yes, you can find a similar recipe, but it is not at all the same and I have given up trying to find the old video. It was the best lamb stew I ever had. At the last minute, she threw is some fresh kale ... KALE! Back then, most people had no idea what it was. Forget trying to find it in grocery stores. People don't get it, but Morash was a pioneer up there with Jacques and Julie!
This is a nice starting-off recipe. Through the years, I have discovered lamb stew is all about the quality of lamb you can get. Sometimes it is so mild that the stew is bland. With cuts from Australia, this is often the case. I now keep on hand "lamb" bouillon cubes I ordered from Amazon. They make a huge difference. If you are into lamb stews, do check out Donal Skehan's recipe and techinque. I love how he scallops thin-sliced potatoes on top of the stew ...
And do add some fresh kale ...
OMG this was meant to be😊 just walked out of Sprouts with lamb stew meat. I plan to make for today’s dinner. This popped up as I was getting back in my car with the meat😂 I’ll be making your recipe. Thank you!!! ❤
How did it turn out??
If you leave your location turned on, your "phone" knows where you've been and, increasingly, knows what you bought. This was may not be a coincidence, but an algorithm.
I just made this today. It came out AMAZING, and it looks just like it does in the video. I swear by your recipes, ATK!
Oh wow!!! Love a good stew. Thank you
Looks yummy. Definitely trying it.
You make it look so very friendly. I enjoy your shows.
Simple and outstanding! I made this today, and the family loved it. With the ease of preparation and the great taste, this recipe has definitely earned a place in our soup/stew rotation.
Thanks for sharing!
Looks delicious! You gals do a great job!!!♥️
Just made this stew it was superb. Two variations: I used buffalo and pork tenderloin as the lamb didn’t look too good. Also added potatoes instead of turnips. Had two bowls for supper.
You can regrow more carrots , turnips etc by suspending the root end with toothpicks in a small cup if water. Very soon you will see roots starting to sprout. Just plant it in. your garden when the roots are long enough and the weather is warm. Scallions I keep next to my sink in water and snip as I need.
The thing is, don't plant the stem end as Bridget says, plant the root end, with the root down.
Nice looking recipe! Going to try it.
I've never had lamb, but I might have to try this.
You are in for a treat!
Looks very yummy. I’ll have to make this for the family when we are all together next, which is very soon.
Great tips:)
It looks wonderful but.... One of the things I share with my fully Irish grandmother is, well, we just never cared for lamb. However, I may try this recipe with beef.
I love lamb, but it is so expensive these days, I would probably substitute beef too.
*Looks yummy* 🤩
I stopped saying yummy when I turned 8 years old.
Lamb is my favorite meat. I'm going to try this.
It's so beautiful
I love lamb and mutton. Unfortunately mutton isn't common around here, and lamb is very expensive. It is so tempting to make a good stew like this, or even a Shepherd's pie though. I guess that I will keep my eyes open now.
Oooo. Mutton. I like Billy Crystal’s description of it on Princess Bride 😂
Good food has its own flavour. All you need is salt and pepper.and a bit of thickener if that is what you like.
I love seasoning minds with Morton seasons blend taste so much better Plano table salt doesn't get it 🥴🤧🦃👎🏼🤦🏻♀️🤷🏼♀️. But it's all in what you like I like different herbal spices in it from Italian herb, bits of Rosemary, dry parsley, wild oregano. Onion powder and a small pinch of garlic powder seems to wake up the flavor. In light of so many different elements I always use gloves I don't handle raw meat with my bare hands ⚠️☣️☢️🧼⚕️🤢☢️☣️⚠️⚕️🧼🧼
As always, looks beyond delicious. If only they served this at McDonald’s, or O’Donald’s or O’Donnell’s. Wouldn’t it be wonderful if there was a “relatively fast” food place that served ACTUAL food like this, with some nutritional value? (I don’t believe that it can’t be done. The 1st job I had was at Taco Bell in 1970. Unlike now, back then ALL of the food was made from scratch on site. Ground beef or refried beans only. The ground beef was exactly the same as you buy at the grocery store. The beans were dry and had to be soaked overnight and then cooked. The taco 🌮 shells were soft corn tortillas that we fried in a deep fat fryer. The beans were so thick you could eat them with a fork 🍴 now they are so thin you can use a straw.) Food is not supposed to be a Corporate “product”
😁😁😁😁
I'm from Ireland and I would say with some confidence that we don't use flour, though this still looks very nice. Anyway, here is a more traditional local recipe, which I think is even easier!
Feel free to try it...
- Brown some stewing streak (pieces) AND some beef mince.
- Add in your veg (potatoes, onions, carrots, sometimes I add turnip/parsnips etc).
- Top up with water, crumble in a few Oxo cubes (not sure if you get those in America).
- Cover and cook over a low heat for about 2-3 hours.
Enjoy!
Other irish people say lots of Thyme is compulsory
I'm from Ireland and we do use flour.
Good for you but in our family we've never used flour and nor have any of our neighbours, friends, or family members AND every variation of Irish stew I've come across locally and to some degree beyond have never included flour. Flour might be a more modern addition to the recipe but I've never heard anyone use flour for Irish stew so what you're making ain't Irish stew, not in the strict sense - I'm from Belfast btw. If you're not sure go google Irish stew, you'll find it doesn't include flour so if you want to be a traditionalist then no flour. Like any traditional named recipe if you begin to start adding new ingredients then it becomes a variation. A good example is variations on the Fry-up. We have Ulster Fry (Eggs, Bacon, Sausages, Soda-bread, Potato-bread, Beans, Toast etc) in England it's Full English Breakfast (still called a Fry here) which has the potato and soda-bread removed but black and white pudding added. So, you can't add black and white pudding to an Ulster Fry and still call it that (in the strictest sense) but I mean it's still a Fry but only in the general sense. So, yea by adding flour it's no longer an Irish stew but merely a stew and you call yourself Irish? Tsk, tsk ;-P @@geckolor
@@EvilestGem Your family doesn't speak for anyone else but your family. I'm from Ireland and my family use flour. I've just asked my neighbour and yeah, my neighbour uses flour also.
yea but it isnt 'Irish stew' .. are you thick?@@geckolor
Ladies, you had me at "simple" 😁
I looks soo good! I wonder if I could make this stew with goat meat, as I can't eat lamb! It has too much saturated fat!
DROOLING 🤤 😊
❤️❤️❤️❤️❤️❤️❤️
Prepared this today with beef on the stovetop. Took about 2 hours. It was GREAT! Thank you for the recipe.
can you substitute corn starch for the flour ?
I watched an English chef (King Charles ex-chef) and ATK make lamb stew. I like ATK’s method better, but the English chef had potatoes in his stew. The potatoes are my favorite part of any stew.
This looks so go! I like a much higher ratio of meat to vegetables - more like twice the vegetables as meat, and I like them in bigger chunks. I think I’d add both potatoes and rutabaga to the stew, and finish it with some peas.
And the bones are my favorite part of the meat. Yum
❤
Easiest version, don’t cut up the meat, they cook perfectly well with out chopping them up. Add in onions, carrots and potatoes, salt, pepper and enough water to wash the pepper off the potatoes, put in a medium/low oven and forget about it for 2-3 hours
It'll def be edible but your carrots & potatoes will turn very mushy. Better to only put those in for half the time
@@NhuLe-cm3nw been making it this way for 30 + years. Depends on the potato, also being Irish, I use Irish potatoes so I choose a variety that doesn’t dissolve, they sit on top of the other ingredients so they steam and aren’t sitting in any liquid, the top of the portâtes crisp up.
👌🏾👌🏾👌🏾👌🏾
What im doing today 🇮🇪☘️
Beef cubes
Beef stock/oxtail
Carrots parsnips onions Potatoes
😋
😊👍
Gonna give this a try with a venison roast. Might I need to add back some fat since it's so lean?
How to make smoked turkey drum sticks?
When cooking with beer, should I leave the lid off, or cracked open, to let the alcohol escape????
Wow! I love lamb, so I know I will love this! Does vegetable oil have to be used?
You could use probably most any neutral tasting oil with a high-ish smoke point like avocado oil or regular olive oil. I don't believe you'd get a nice even browning without any oil.
@@comeonandslam420
Sounds great because I only use evoo. Thank you.
@@comeonandslam420 Thank you very much! I have Canola oil, and might have Avocado oil, but getting vegetable oil isn’t a problem. 💜
@@sharonsmalls6846 EVOO isn't ideal because the smoke point is pretty low for cooking this hot enough to get a nice browning without making the oil bitter. If you can, use regular olive oil for pan frying and extra virgin olive oil for other things like dressings and the like.
@@charlottecalloway7538 of course! Happy cooking!
Great everything, and forgive this, but this is an example of where/when to use to use the UA-cam "x2" playback speed
😃
What size is the Dutch oven?
6.7 litres/7.25 quarts
I'd use potatoes instead.
We Arabs (Lebanon, Palestine) prepare a similar stew but with a more tomato based sauce or gravy.
💜💜👏👏💜💜
this works for beef cuts too?
Yes
Where do you find 1, 1 1/2” thick shoulder chops? My butcher gives me a blank stare!
I like the turnips over potatoes.
Can this be made with beef? Not a fan of lamb.
yes, only way i've had it so far and it is delicious!
Can I make this with sweet potatoes instead of turnip?
No
@@cosmokramer4703 well I did, and it turned out great
@@tommym321 probably not
;ame eeeeee
IRISH STEW IN THE NAME OF THE LAW
No potatoes in an Irish stew??? What
Other than the conventional method of making the stew - try this :
(1) Use balsamic vinegar with the lamb chunks and bones in a sous vide bag. Also include the onions slices that will caramelize their sugars with the additional balsamic grape sugars and vinegar - and vice versa. Balsamic vinegar (amazingly) cuts the gamey lamb flavor and oils into tasting like beef. Sous vide for 2 hours at 135-144F (medium well) - until tender and well cooked.
(2) At an hour through the sous vide time - you make the actual stew ingredients of veg root tubers (carrots, turnips, potatoes). Quarter-length the carrots, then slice into quartered cubelets - no coins or big carrot chunks. Slice turnips and potatoes into cublets. (Optional) Oil, salt, and hot roast (400 F for 30 minutes) caramelizing the carrots, while toasting the turnips and potatoes. Warm up water in pot, add in salt and herbs (thyme, etc) in pot to simmer (185-205F) BEFORE adding in (fresh or hot roasted) tubers. Simmer slow and low (185-205F) for 40-45 minutes (30 minutes for hot roasted vegs) - until tender and well cooked.
(3) Remove the sous vide lamb and balsamic/onion marinade, and put into the veg tuber stew, and stir in. Each group melds with the other for enhanced taste and flavor. Cover, take off the burner, and allow to simmer and meld down to edible temperature. Any excess vinegar will evaporate from the marinade, leaving the stew with sweet and sour flavors enhancing the meat and vegs.
(4) The lamb will taste like lamb, the onions will deliver their oniony taste, while the sugared carrots and toasted turnips and potatoes will equally deliver up their nutty veg flavors - no overcooked and blah vegs and flavors.
No one cares John they clicked on this link to learn what these ladies had to say, not you.
@@t-bonestickyfingers1336 That was rude and unnecessary. There's no reason why others can't add their own variations or ideas. No one has to follow them if they don't want to, but sometimes commenters have good ideas or suggestions, and it benefits everyone and harms no one for them to share.
@@pendlera2959 While true, he is basically making a completely different recipe. This isn't a basic tweak to a recipe.
Substitute potatoes for the turnips - and add lotsa garlic.
And Parsnip ?
Where are me spuds ?
In the alternate version of the recipe.
What? No potatoes in this Irish stew? 😉
I suppose this is what an Irish stew looked like before the introduction of potatoes from the Americas
A preamble for this recipe from an ATK cookbook:
"Hearty Irish stew is made from meat and root vegetables in a richly flavored base. The recipe can vary from town to town and household to household, though the traditional meat is lamb. Some versions use only potatoes for the vegetable component, but we think that's a shame and prefer our Irish stew to also incorporate peppery turnips, pungent onions and sweet carrots,"
ATK's alternate version of this recipe replaces the carrots and turnip with 2 lbs. of Yukon Gold potatoes.
I thought the same thing. Although if the potatoes are low quality in the stores I just skip them and steam some dumplings right on top.
@@coolnewpants lol, the Irish brought their potatoes to America! Check your history!! The great potato famine is what brought so many to move here!
Thank you 👍. Shouldn’t you use an Irish Oven instead of a Dutch Oven to make Irish Stew? 😉
😅
No Guiness??
Could you cook the entire time on the stovetop?
Yes
@@melisnl thanks!
I often keep it up on the element. Another cool bonus of the oven method is that you can walk away and just put the timer on. I am not comfortable going to far from the stove top while cooking. Just depends on how much time you have.
2kg of Lamb! That costs £35 in London!
They don't sell lamb where I live so beef it is. Now I just have to wait for a miracle sale! 😜
In the US the price of lamb is $11/lb or about 41 GBP for that 2kg of lamb
Hopefully you use fully ripe potatoes. I have tried to eat Dinty Moore's stew many times - and they have green potatoes in it - or such potatoes that once upon eating one gets an acid or sick stomach. Remove the potatoes and one can eat the stew.
No garlic?
or we cook ya gotta go
No potatoes? ☹️
There's an alternate version of this recipe that subs the turnips and carrots for 2 lbs. of Yukon Gold potatoes.
@@sandrah7512 Oh yes, I think I remember that one!
ATK, HELLO,
🥣 😋👍🏻
Now this I can handle. But I would make my own version with no meat of with the meat but lots of green vegetables.
Have to watch my Starches and Meat Proteins.
What was she talking about having this with an Ice-Cold Beer? All that is going to do is cause the whole meal to rot as that beer will cause everything to ferment in your stomach.
No spuds. Can't be Irish without spuds. Whole new potatoes in there and it'd be Irish. Looks delicious but if my ma made that and there were no spuds in it, we'd think she'd lost the plot, gone mad.
u make a beef stew without tatoes?
ATK has all kinds of beef stew recipes, some with potatoes, some without. This, BTW is a lamb stew and an alternate version of it is made with potatoes.
We don't use parsley here in Ireland in our stews..... Never did! That is not a real irish stew to be fair!!
Good basic recipe but big mistake salting the meat before browning. Never do that.
Irish stew without potatoes isn’t.
A preamble for this recipe from an ATK cookbook:
"Hearty Irish stew is made from meat and root vegetables in a richly flavored base. The recipe can vary from town to town and household to household, though the traditional meat is lamb. Some versions use only potatoes for the vegetable component, but we think that's a shame and prefer our Irish stew to also incorporate peppery turnips, pungent onions and sweet carrots,"
ATK's alternate version of this recipe replaces the carrots and turnip with 2 lbs. of Yukon Gold potatoes.
You should avoid vegetable oil.
Lot of passive aggressive energy between these two.
Right. This is ATK, not Real Housewives of the Boston Seaport. 🙄🤦🏼♀
A tale as old as time (or at least as old as UA-cam):
Without specifics, random commenter/armchair psychoanalyst diagnoses equally random personality disorder. The end.
The amount I learned from this statement cannot be measured.
@@sandrah7512 🤣🤣
An Irish stew without potatoes?? What an abomination!!
Turnip and carrots are not used in a Irish lamb stew
My favorite Irish stew recipe is an alcoholic father beating on the mother who won't divorce him because we don't do that and as we get older the beatings just get worse and the mother deteriorates physically and mentally but now we're old enough to pay for her to live separately and one fine day we get a call from the trauma center that the father has passed away from cirrhosis. Here come the Fighting Irish!
nice cultural stereotype!😃
What size duct is that?
is she wearing a fake ponytail?
You've got a beautiful, fatty cut of meat, so you cut off some of the fat and replace it with seed oil! Argh!!!
Doesn't take much to render some fat
Made this exactly as presented and very lacking in zing. Needs a flavor boost of some sort. My rating...meh
bad
first 3 minutes totally pointless as my butcher will be doing all that cutting! and no garlic ??
This should be titled 'an American take on an Irish stew' because its nothing like a real one.. 🙄
A tale as old as time (or at least as old as UA-cam):
Random commenter claims cultural heritage of recipe featured. Without specifics, declares it an abomination. The end.
The amount I learned from this statement cannot be measured.
I don’t like lamb !!
use beef then
Sensing Brigdet is not feeling well. You ladies have bashed ATK beyond expecations. I will be sad when you retire, but I'm guessing youre ready.
??? If you think Bridget wasn't feeling well during while recording this video, then that means she wasn't feeling well over a year ago. In the time since, she's gone on to record Season 15 of Cook's Country, currently airing on PBS, Season 23 of ATK which will likely debut on PBS in January and just this past week was filming Season 16 of Cook's Country. Guess she got better.
🙄see Jaques Pépin. Still going