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 ...
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!
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.
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!!! ❤
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.
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.
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!
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.
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 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.
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 ⚠️☣️☢️🧼⚕️🤢☢️☣️⚠️⚕️🧼🧼
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
@@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.
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
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.
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”
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.
@@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.
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.
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.
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.
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!
A tale as old as time (or at least as old as TH-cam): Without specifics, random commenter/armchair psychoanalyst diagnoses equally random personality disorder. The end. The amount I learned from this statement cannot be measured.
A tale as old as time (or at least as old as TH-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.
??? 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.
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 ViolatesTH-camguidelines ok boomer
lmao
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!
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 ...
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!
You make it look so very friendly. I enjoy your shows.
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.
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 love Irish stew!!
My mother made it quite often. My daughter flew to Ireland and of course had Irish stew very often while her stay.
Great served with buttery mashed potatoes.
Oh wow!!! Love a good stew. Thank you
Looks delicious! You gals do a great job!!!♥️
I've never had lamb, but I might have to try this.
You are in for a treat!
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.
Looks yummy. Definitely trying it.
Looks very yummy. I’ll have to make this for the family when we are all together next, which is very soon.
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
Lamb is my favorite meat. I'm going to try this.
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.
Nice looking recipe! Going to try it.
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 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 😂
Prepared this today with beef on the stovetop. Took about 2 hours. It was GREAT! Thank you for the recipe.
Very nice 🎉
So nice chef 🇱🇰
Ladies, you had me at "simple" 😁
Great tips:)
*Looks yummy* 🤩
I stopped saying yummy when I turned 8 years old.
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!
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 ⚠️☣️☢️🧼⚕️🤢☢️☣️⚠️⚕️🧼🧼
Love it
❤️❤️❤️❤️❤️❤️❤️
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.
It's so beautiful
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
DROOLING 🤤 😊
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.
can you substitute corn starch for the flour ?
What im doing today 🇮🇪☘️
Beef cubes
Beef stock/oxtail
Carrots parsnips onions Potatoes
😋
When cooking with beer, should I leave the lid off, or cracked open, to let the alcohol escape????
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”
😁😁😁😁
Gonna give this a try with a venison roast. Might I need to add back some fat since it's so lean?
What size is the Dutch oven?
We Arabs (Lebanon, Palestine) prepare a similar stew but with a more tomato based sauce or gravy.
this works for beef cuts too?
Yes
Great everything, and forgive this, but this is an example of where/when to use to use the TH-cam "x2" playback speed
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!
Where do you find 1, 1 1/2” thick shoulder chops? My butcher gives me a blank stare!
I'd use potatoes instead.
How to make smoked turkey drum sticks?
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
No potatoes in an Irish stew??? What
How about a ice cold stout like Guinness instead of the beer?
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
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!
IRISH STEW IN THE NAME OF THE LAW
I like the turnips over potatoes.
Substitute potatoes for the turnips - and add lotsa garlic.
Where are me spuds ?
👌🏾👌🏾👌🏾👌🏾
No potatoes? ☹️
@@sandrah7512 Oh yes, I think I remember that one!
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.
Thank you 👍. Shouldn’t you use an Irish Oven instead of a Dutch Oven to make Irish Stew? 😉
😅
😊👍
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
No Guiness??
❤
And Parsnip ?
😃
💜💜👏👏💜💜
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.
No garlic?
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.
As a fake Irishman, I approve.
Excellent, but putting potatoes in the stew is important.
or we cook ya gotta go
ATK, HELLO,
We don't use parsley here in Ireland in our stews..... Never did! That is not a real irish stew to be fair!!
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!😃
Good basic recipe but big mistake salting the meat before browning. Never do that.
;ame eeeeee
🥣 😋👍🏻
An Irish stew without potatoes?? What an abomination!!
Irish stew without potatoes isn’t.
You should avoid vegetable oil.
Turnip and carrots are not used in a Irish lamb stew
Lot of passive aggressive energy between these two.
A tale as old as time (or at least as old as TH-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 🤣🤣
Made this exactly as presented and very lacking in zing. Needs a flavor boost of some sort. My rating...meh
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
first 3 minutes totally pointless as my butcher will be doing all that cutting! and no garlic ??
bad
is she wearing a fake ponytail?
What size duct is that?
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 TH-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
u make a beef stew without tatoes?