Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
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- เผยแพร่เมื่อ 29 ธ.ค. 2022
- I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. "Shooting lunches" were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
My two cookbooks Eating Royally and The Royal Chef at Home are now both available around the world as E-Books, click here to find out more... theroyalchef.paystation.online
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The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
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I asked my Irish mom what they put in their stew. She said whatever they could get their hands on☘️
As a retired professional, I was delighted to see my Irish stew was exactly the same as yours. Right down to the parsnips, rutabagas, and gold potatoes (though I add more thyme and plenty of black pepper). You made my day. Cheers.
For me it seems there is bit of garlic missing. Is there really none on the recipe? But it looks delicious for sure
@@masterphoenixpraha If you want garlic go for it
@@masterphoenixpraha so many people say the late Queen Elizabeth never let the chefs cook with garlic ,I wish someone tell the way it was.
@@mascarenhas9624 yes, i know this rumour. They said it was the breath and digestion thing… but also would be interested to know if it was off 100%
parsnips want putting in later than carrots they break down fast
My mother's Irish stew was very traditional, at least in Cork. Scrag end or mutton chops, swede and carrot, a couple of diced potatoes which cooked down and thickened the stew, water and that was it! Served with a big bowl of floury potatoes boiled in their skins, a loaf of bread, farmhouse butter and plenty of white pepper...happy memories.
Boiled potatoes in their skins. New to me. Gotta google and try
Truly an honorable dish worthy of decent folk everywhere.
You have sold that to me 😁👌
@@Dggb2345 All the vitamins are in the potato skins.
White pepper, is that milder, or just different from black pepper? I just can't remember the last time I had any, nor that the stores here sell it. I totally love black pepper.
My mom's from Ireland and I can tell you she made so many variations of Irish stew all delicious, but her classic salt and pepper Irish stew was the best with radish, carrots, leeks and potatoes sometimes she'd use pork or chicken but the mutton variation was the best. Rest her beautiful soul♥️🙏
I hope you still cook that beautiful dish and think of her ❤
❤
can u drop the recipe?
Pork?, chicken? 😅 you can call it what you like but this is not Irish stew people.
Oh, i Love Ireland! I always enjoy, when i am there. The rough western countryside is my favourite! And the stews are delicious! Greetings from Bavaria!
I can still remember my granny’s Irish stew, she died aged 96 in 1984. Once eaten never forgotten.
Gosh, the things your grandmother must’ve seen in her life!
Wow. Your late Grandma was born and raised in the Victorian time. Seen Two World Wars. I’m sure the Stew she makes was outstanding.
@@byblispersephone2.094 😊
You ate your grandma?..
That's a perfect date to have lived 20 good years at the end of 19th century and then 76 good years of prosperity at the 20th century.
I was born in 1985 so if I live to be 97 I will have that same good luck of seeing 2 centuries and their peak.
If we get through the 30s and 40s coming up.
My Scottish Granny used to make an amazing Irish stew, she'd grate a potato into the stock to thicken it or would sometimes add pearl barley.
GRATE!!!! a potato to thicken it, GENIUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
@@justme.9711 okay.
😂🤣 I think you need to either get out more or maybe read a book.@@justme.9711
Or add a Wee Spoonfull of cornflour in water to thicken-Up the Gravy 👏👏👏
Oh, a wee drop pearl barley in that would be magnificent!
Genius idea. x
The comments are as great as the video, Chef! I'm Irish-American, hail from Limerick. I always toss my lamb cubes in seasoned flour before searing them, then remove them to a bowl while I sweat off onion, garlic, celery and carrots in the same pan with all the fond still stuck in the pan.Then a glug of Worcestershire sauce. I scrape the bits off the bottom as they release. Then back in with the meat, and some stock, a bay leaf or two and yes, let it blip away slowly. Potatoes, unpeeled, in last half-hour.Then some frozen peas, salt & pepper. Never fails. I also use fresh Rosemary and thyme. My mouth is watering! Next time I will add rutabaga! Big Love to all!☘
Oh, really?
what exactly is seasoned flour.
and all u do is just sear it and for how long ? why the flour ? thks
Seasoned flour is flour you’ve added spices to, like salt and pepper, the reason for the flour is it thickens the stew nicely and the searing cooks the flour so it doesn’t taste starchy.
That is version I enjoyed in Kentucky. We had mutton aplenty. Face the fact you put in it what you had as all decent working folk. I bare no grudge to the royals for their simple honest traditional fair. God Bless them for it and holding basic virtuous.
Leeks are the game - changer
In our house (Tipperary) stew was made from whatever root veg was in the fridge, there would be a spud or two in it but the mother would cook a big pot of floury spuds too. Mam always used to throw in a whole spanish onion too, sometimes dumplings if she had time to make them. I used to stand beside the pot as a small child with my little bowl and she would give me some soup from the bubbling pot and I'd eat it with big chunks of bread smothered in kerrygold butter. Yum, great memories.
My grandpa, an 87-year-old Chicano from East L.A., makes a similar lamb stew but with chiles and corn on the cob sat in the stew which, of course, soaks up the juices. He'll have his spoon in one hand and his warm tortilla in the other. After he devours the lamb, carrots, and potatoes, he dives into that corn on the cob. Naturally, he has a cerveza nearby. !Salud!
Lo que describes, en Mexico se llama puchero
Yes as far as I know alot of Irish switched side from america to Mexico in the old west and alot of Mexicans have irish blood as a result nice to see there take on an Irish stew 💯🔥
@@DublinSoulja They moved due to there being more work and the fact a lot of Americans (back then) were of English descent and they didn't like the Irish (basically bringing the beef between the Irish and the English from the old world to America) A perfect example would be people like Louis CK (who's grandparents are Mexican but are complete redheads like him) or Canelo Alvarez who clearly has Irish blood.
Oh wow, my mouth is watering hearing your story. Would love to come eat with your grandpa.
Salad to your grandpa!
Hello from Ireland! Majority of Irish people eat Irish Beef Stew. Lamb stew is very very vintage recipe but extremely yummy! I am a Chef and I work in good few restaurants in Ireland ...no lamb stew! Beef stew made with Angus beef , potatoes, parsnips, onion and skin on baby potatoes and homemade gravy! I love your videos!
TBH most Americans make beef stew. We tend to just use potatoes, carrots, onions, green peas along with the beef and preferred spices. We're just not a lamb/mutton eating nation.
Hello. Do you add guiness, beef stock, or warcestershire?
I'm thinking to add celery Jeff.
Good to hear. I don't like Lamb, so I would much prefer it with beef.
@@Dman3827 We've done that! That's about the only other thing we use if its in the frig.
Lamb was only used for a Sunday dinner as working class we cooked all the veggies and then added cubed corned beef to warm through and dumplings to stretch out the meal ,try it ,lovely!
My grandmother and mother only knew Irish Stew with shin of beef and also added pearly barley. Back in the day. lamb was more expensive than dirt cheap shin beef and therefore more accessible to those living in poverty. Hence, also, the addition of barley to bulk it out. You're bang on right about the simplicity ... water & boil. No thickening agent except for potato some of which was cut very thinly in order to melt down into the gravy. If it was good enough in1890's Waterford, it's good enough for me now! Love your vids, by the way. More power to your elbow!
Shin beef and a bit of beef kidney beef bone that's in Wexford
When I was first married I made a mutton stew; it was so yummy. My husband said ; I'm not eating mutton stew. So the next time I told him it was lamb casserole and he couldn't eat enough of it. Funny how a name can change a persons perspective on a food!😊
Loved this simple, easy recipe; it's making my mouth water just looking at it.
LG…it is the preconceived ideas we have. My mom used to make a pilaf with tomato paste, a lot, and to this day (after 40+yrs) I hate rice even if plain white.
LG Parka Oh how resourceful! God bless the good li'l, proud li'l wifies of the world!
Ever make steak & kidney pie? My dad would make filling & I made crust. Marvelous rich dark gravy. I never thought to get his recipe. Hope you could show how.
After he died I tried to recreate. No idea how to clean kidneys. Was done before I arrived ☹️
In North Afghanistan popular among Persian speaking people we have exact similar stew dish called shorwa, made exactly with similar ingredients and lamb. It's common in most Afghanistan households and throughout history travelled to different regions of middle East.
Yes. شوربہ
How fascinating!
That is fascinating! I love how food can cross cultures and boundaries! Thanks so much for posting!
Fascinating ! That sounds delicious as well 👍
I bet version doesn’t have Guinness in it though
As a chef of 30 years. We both know we live and love what we do. It's always great seeing your videos.
I just finished making this amazing stew. I've made stews before but OMG!!!! lol, This is as Mr. McGrady say AMAZING GOOD!!! Give it a try. It's so easy to make and turns out so delicious!!
I'm 81 and grew up on Irish stew, always on St. Patrick's Day when my Irish father rebelled against corned beef and cabbage--not Irish--until the 70s when CB/C became okay. We were poor, and my mother used some kind of mystery lamb in the stew--each piece came with a wavy band of fat. Couldn't eat it! BUT, she made the best dumplings which simmered in the stew, large with plenty of black pepper, just the way my father liked them! Me, too!
Loved reading this. Your father was dead right about the corned beef and cabbage, that was picked up in the US as Corned beef was cheaper than bacon. I live in Cork now and my fav Irish recepe is bacon and cabbage (and spuds 🥔) but Irish stew is a very close second.
Mystery lamb ? 😱😰🐭?
@@belis35 Sounds like Breast of Lamb with that wiggly gristle bit,
@@oclarke31 My father-in-law (may he rest in peace) born and raised in Ireland said the same thing about CB/C. He never had it a day in his life until the came to the US.
That's probably breast of lamb. My mum always used that because it was the cheapest cut. I loved the fatty bit as well as the meat.
I can listen this chef for hours. A real passionate cook. Regards from France
As an Irish American all i can say is lovely. I remember learning in Austria that Franz Joseph's favorite dish was schnitzel. Its nice to know that the royals can enjoy the same foods our peasant ancestors did. Only the French monarchs had time to consume 20 course meals.
Wow so lovely to see a wonderful traditional chef who doesn’t load the dish with black pepper, spices, herbs and whatever! This is proper cooking. Perfect!!
Depends upon the meal. You'll struggle to do a Ragu without herbs, and a Tandoori chicken would be difficult without spices.
As an Irishman, my grandmother always made Irish stew with potatoes, lamb or mutton, carrots, onions and on occasion peas were added. If you wanted a "white" stew corn starchor flour was added for thickening and if you wanted "brown" stew it was the granules
What kind of granules, tapioca, garlic?
@@DCFunBud oh no just normal granules bought in the supermarket mostly beef or lamb. Back when I was growing up beer was really the only type of granules you could get in my town
@@DCFunBud pcb
I never peel my veg other than potatoes, I find the skins tops them falling apart
My folks would flour the meat in flour with lots of salt and pepper in it. If you caught it just right, the browned meat just off the stove and before being added back was the best part. Onions and carrots always, sometimes celery, fresh peas the very last added. The flour off the browned beef made a roux that made a brown gravy or whatever you want to call it. The liquid was water and a bottle of beer. Lagers seem to work better than ales IMHO, not bittered by the hops.
I added Guinness and broth instead of just broth and instead of adding the potatoes to the stew, i made a cauliflower and potato mash. It tasted amazing, it was a month ago when i made it, it was my first time and i loved it. Definitely something i will make again, greetings from the Netherlands.
iTS TRUE THE GUINNESS MAKES THE DIFFERENCE
Great idea; a "cauliflower and potato mash" would absorb any fats which would give your thickened sauce wonderful texture and flavour. Thanks for the idea; John Perth Australia.
you might want to add some nutmeg to the mash, hope you'll enjoy it.
Goddamn son, that sounds amazing from an Irishman. I might try that
The beauty of using Guinness is that you are only going to use about half a bottle, and It's a shame to waste it. Mum used to put a bit of barley and an OXO cube in there too.
I love the Irish and their stew !.. this version looks freakin awesome !! ..awesome that you were a Royal Chef !! ..hats off to you Sir ~!!
I cooked this yesterday for the first time. It turned out amazing. Everyone in the family loved it, including the cat! Thank you!
My mother made it with lamb, potatoes (whatever kind we had,) carrots and just water for stock. If no lamb, we did use beef, but that’s the Irish-American version. Guinness sounds brilliant. Thank you, Chef. ☘️
Miss Green, you're right on
Authentic Irishish Stew are in clear broth with just Lamb and 🥔 with Spices !
You are a good teacher and chef. I would like to try with beef and use Guiness instead of stock. Do you think it will turn out tasty?
No it isnt irish american its irish liverpool version an its called scouse.
I’m in Canada and absolutely love lamb/mutton. Will have to try this using Guinness as well as stock. Thanks for posting!
Me too but the meat is so expensive here I just buy whole animals and butcher them myself. It seems the store carries few cuts of lamb single lamb chop and leg roast is all I have ever seen and two leg roast are almost the same price as the full animal.
I'm preparing this dish tonight because I already have everything I need.
I am native American, and we have mutton stew similar to this, we eat it with frybread, soooo good!
A man who don't deserve any dislikes or hate.
My daughter just came back from Ireland ☘️ and she found a place in Dublin that she said had the best Irish stew made with lamb it was so good she went back a few days later and had some more🥰 thank you for your video you made it look so easy!!🙂
My sister wanted Irish stew after reading a novel where Irish stew was eaten. She has asked me to make it for her. I found your recipe and am cooking it right now. I am cheating and using a pressure cooker. I bought it 3 years ago and use it several times every winter (it’s almost winter in Australia right now and we had a cold snap today).
Update. It was delicious and I will definitely make it again. It was very warming on this cold night (cold by Australian standards).
(Cold by Australian Standards).... this means that the temperature fell to around 25 Degrees C and you needed to turn the A/C and / or fan off? hahahaha
I cook beef stew for my family once a week and it’s our favourite. I like to add tomato purée, a little Worcester sauce and English mustard as well as fresh thyme with veg stock. I am going to do a irish stew though using the lamb.
I would devour a big bowl of that right now even if it's the middle of the night.
I'll have to cook that in the new year. With Guinness in it and on the side, and Irish soda bread.
Happy New Year 🍾
this is my favorite kind of food. As a kid i used to love watching Keith Floyd on TV with my grandparents. He would cook lots of stuff like this; just big chunks of veggies, huge parts of meat just thrown into a massive pot, whole bottle of red wine in there and simmer it away for hours. It's so easy, and it's honestly the best tasting food because with all that time comes so much rich flavor.
I love how the ladies get a tray up and meet for lunch. We need that time to just relax and get ready. Love it
All I can say, that stew looks amazing, it has thickened up perfectly, simple ingredients and none of those 1000 other ingredients the supermarkets add. Will try this this.
My Irish immigrant great grandmother used to cook me all her famous recipes she learned from her mum in the 1910s and 1920s. She loved Irish stew, but when the great depression hit America in 1929, lamb became nearly nonexistant in American cooking. She would use beef and renamed it “boiled dinner.” Maybe not too appetizing of a name, but then, many foods from the British Isles sound a bit funny, so why shouldn’t my Irish-American family’s food sound funny? 😅
@@ErinAbou That’s so interesting! Boiled dinner might have been more ubiquitous back in the day! Glad to hear the northeast is keeping it alive!
I'm Irish and Irish stew was a family favourite, one of my fondest memories as a little boy was helping my late mother (who was a great cook) prepare everything and she'd be showing me how everything should be done to get the best result. Thanks for this great vid.
Edit: My mom would do nearly the same as you've done (only difference, no rutabagas), Lamb for Irish stew, but sometimes beef too (which probably be an 'beef' stew and not an 'Irish' stew).
THIS RECIPE BRINGS TO ME MANY MEMORIES.THANKS A LOT FOR SHARE IT DARREN!
Sharing great recipes with the world is to invite the hungry to your table. Most appreciated. God Bless
Oh how I love hearing the stories…your Irish stew is amazing!
We call that guisado in Portugal, or jardineira if we add pees. We also use beef instead of lamb, but the rest of it is cooked in practically the same way. I guess every country has a version of this. The Hungarians have the Goulash, also pretty similar. The Turks also make it with beef instead of lamb, and add a dash of cinnamon to it, which makes it taste even more delish. It’s a red meat stew, a stapple and global classic of comfort food, I guess.
French have boeuf bourguignon wish is quite similar, except you use beef and had red wine.
@@Ptitnain2 True.
Sooo not an Irish stew then!
@@TheScouseassassin😂
Hello from Northern Ireland 😃👋We used to use either lamb or beef. I remember mum using both. The only other things that were put into it were onions, carrots, potatoes and beef stock. One of the nicest stews I have eaten apart from my mothers, was in Dublin. When I was in Dublin with a friend, we went into this little place they was like a pub that served food, and we had the Irish stew along with Guinness bread. It was delicious. The other time was on St Patrick’s day in the local town in a restaurant. The stew was beautiful that day as well. I have only one complaint about it, and that is they didn’t give you enough of a portion lol 😅😅🤣
Love him& the way he chats
I always toss the lamb in some flour, wholemeal is nice, as it absorbs the rendered fat and helps slightly thicken the final dish.
I love Winston! Really enjoy watching a professional work while showing all the rest of us the way to do it!
Sometimes you can just tell by looking that a meal will taste great - this is one of those!
Thank you for sharing made Irish stew following this video for our local community (25 miles from Sandringham) to celebrate St Patrick’s Day and everyone loved it!
Traditional, simple, delicious, and a very healthy dish. My favorite kind of food.
Darren, I mean this in a good way, listening to you and your stories is just as good as what you cook/bake for us......
Lovely man so lovely to watch love his manner
Thank you very much for the recipe.
❤
that stew seems divine. i will surely try it. especially that weather is getting colder by day here in Morocco
I live in Edmonton Alberta. I was curious what is cold in Morocco. Your cold is our perfect late spring/early summer day 😆.
@@DioneN it all comes to relativity. I can say the same about your extreme heat (40°) it is the equivilant of a nice late spring day for us here. But in all seriousness Morocco isnt just suny warm weather. in the Atlas mountains during winter temperature goes below -10°C
When on tour in Scotland, I ate some Irish Stew with homemade bread. It had the WOW factor. However, it tasted like it may have had some liquor, like wine in it. Not sure, but it was my first time I ate Lamb Irish stew. Loved it! Here in Louisiana, we make a thick Beef Irish Stew and eat it over rice. Love your recipe.
I’m Irish and I add a glass of wine to it. For me it adds so much to the flavour.
Adding wine is done often in stews, broths and stocks. So definitely plausible.
Thank you for sharing Darren really appreciate it
Such a precious recipe.
As an American living in Ireland my first bowl of Irish stew and soda bread was memorable. I grew up on beef stew and it's wonderful how different the taste is by using different meats.
I know your channel focuses on the Royal family, however, I would love to see recipes you have created or made your own.
As a Swede, I also grew up on various beef stews, with potatoes. Now the food culture has really changed, not all for the better. I still love a lovely homemade meal..
He has shown a few of his own creations that were served to the RF.
A good recipe for Kay's cooking to try.
How did it taste different?
That looks absolutely delicious. Shockingly simple recipe, too.
Our American recipe is very similar however we use smoked ham shoulder because it is more suited to our pallet and it is much cheaper an readily available here. In addition to the potatoes, rutabagas, onions, and carrots we add turnips, and frequently sweet potatoes and cabbage. Mad respect for chef Darren! Many of us here respect the Royal Family of Great Britain and our fellow patriots across the pond! Carry on!
sweet potatoes and cabbage in a meat stew????
@@HelenC-ph7yx Yes, smoked pibnic shoulder is very sweet tasting.
Stew kind of goes with the spirit of "add whatever protein and produce you've got" and then balance out the flavor on a case by case basis. Pints up to all good stews.
Sounds tasty, whilst not Irish stew however it pretty much is the same thing without the mutton, but what ever is available and as we all know, nothing can go wrong with the left over ham on the bone or boneless ham :) I'm a great fan of shepherds pie with minced beef (ground beef) since lamb/mutton is more pricey :) But I do love a lamb stew, aka Irish stew which I am hoping will happen soon, otherwise its going to be beef or something if the price of lamb is too high ;)
@@ZeliardFTWI read somewhere that it’s not a shepherd’s pie without mutton. They had a different name if beef was used 🤔
Darren, thank you for sharing !
You are very endearing person
I know. That’s the perfect word. No wonder Diana went down to the kitchen to chat with him.
Spezzatino con patate,😂😂
@@danielabruno650actually the point of a stew is that you can use leftovers at that time..
What a lovely tribute to Ireland and to Irish cuisine.☘️👏🏻
Have to disagree. I would say he ruined the idea of Irish cuisine. I'm slightly offended an English worm is the one who is appropriating our dish.
TAL 🇨🇮
@@Villain69420 Cop on to yourself, we are talking about food , your type can only suck in poison.
@@mariaobrien284 My type? You must be a northerner. Traitor!
@@Villain69420 imagine being this angry over a stew
Beautiful! Thanks for sharing!
Thank you for wonderful irish stew recipe.
What a delightful presentation. Happy new year Darren and family!
I simply love Irish stew, and I am certainly going to try this. Thank you so much for this video, Chef. It’s so good to see you in good health and cooking up a storm. Happy new year to you.
This has warmed my heart
Looks good! Especially on a cold winters day.
love these down to earth cooking + chatting videos to learn about the history and royal recipes. Very happy new year, Chef Darren!
Darren, I love everything you cook. You make it look so easy to prepare and later cook. So happy to have found you and your cookbooks, which I love, by the way!
Thank you Chef it was wonderful.
Thank you for Irish stew recipe... I have been looking for old recipe so that's perfect.....
Darren. My mum always added pearl barely. Delicious. It just soaks all the flavour from the sauce. It has been years since I made an Irish stew. Much nicer then the beef stew imo. Looks like I will have to give it a go!
He meant, "pearl barley." 😄 Sounds delicious!
I love barley in soups and stews
Now that’s even better, I love pearl barley
Wow, sounds delicious! I had Irish stew at college, and it was absolutely amazing! Yeah, I haven't made stew in a very long time, but perfect for a winter's night.
I love your stories of your time with the royals and your recipes
What a lovely stew. Your demonstrations make it all seem so doable. You explain everything so well. The cold weather is coming and surely this recipe will end up on my table, to share with friends.
This dish looks wonderful and so easy to put together!! Thank you for this wonderful, winter time comfort food! For as long as we can still buy lamb or beef, anyway.
Looks scrumptious! Beautiful delicious dish!
When I was a child, we ate mutton as it was more widely available and affordable. In a way, I prefer it because although it is tougher than lamb, mutton prepared correctly like your gorgeous Irish stew, has a delicious depth of flavor. Thank you for sharing your recipe and Happy New Year!
Mutton is a very underrated meat
Love you and Winston💕💕💕🎄
Keep those videos coming.
Also loving your food recipes, too;)
And stories..and all 👏🏻👏🏻🎁
What I love the most Irish stew or Lancashire hot pot, I still cant say but I love them both
I love his way commenting flavors and food.
Your videos are a quick trip to the UK and so calming with positive vibes and encouraging with excellent recipes. Thanks Darren
As much as I LOOOOVE cooking my Grandma's beef stew recipe, I'm seriously tempted to try this!! Thanks!
Lovely to watch and I could smell and taste that delicious stew! Yum😋
Surely will try. Yummy.
OMG. I have just stumbled across this channel. What a genuine and lovely chef you are. And what an amazing life you must’ve lead and how much they must’ve loved you because everybody loves someone that cooks beautiful food for them.
I love Irish Stew. I always used the leftover lamb from the day before and used the gravy as part of the broth. Looks like I will be making this in the coming weeks. Thank you for the recipe! Happy New Year to you and your family!
11:29 11:29
Yummmm… I love your recipes and your stories. Thank you for sharing them ❤
That looks so good! It takes me back to my grandma’s Irish stew.
Looks amazing ❤
I love this chef! So natural,not looking for anything but passing on his recipes to us lot ,love him and his chat xx
I love how he explains very relaxing
Splendid stew with NZ lamb! Thanks Darren.
More of these traditional cooking videos please
That looks delicious! Quite similar to our Welsh cawl, which we serve with buttered bread and a slice of cheese.
Never heard of cawl with a slice of cheese? Sounds lush though so I’ll definitely give it a try next time!
Love Welsh Cawl !! 😋. Best one I ever had was near Merthyr ! 👍
welsh cawl, irish stew, and scouse stew, are all practically the same thing, since it was a basic workers stew passed between celtic peoples duirng the victorian era. the little flurishes in differant regions really make it though.
I was just thinking the same. Mamgu's cawl was sooo delicious, even the memory can be savoured. 😊
It looks splendid.. Cheers
I love watching your videos, Darren!
You really can’t screw a stew up unless you let it stick & burn to the bottom of the pan. Best way is to cook it watery & thicken up at the end, even if you only use gravy granules! 😅
Nice to know Winston brought the leg of lamb back. Guiness in stew . . . isn't the secret ingredient in Betty's 'ot pot a pint of Stout? Betty's 'ot pot would be a recipe I'd love to see!
No alcohol of any kind has a place in Irish stew.