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:
Buy our winning chefs knife:
Buy our winning Dutch oven:
Buy our winning tongs:
Buy our winning peeler:
Browse our latest recipes:
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:
41 Comments
Leave a Reply
You must be logged in to post a comment.
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.
😊👍
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.
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!
Nice looking recipe! Going to try it.
No potatoes in an Irish stew??? What
Prepared this today with beef on the stovetop. Took about 2 hours. It was GREAT! Thank you for the recipe.
Can this be made with beef? Not a fan of lamb.
What im doing today 🇮🇪☘️
Beef cubes
Beef stock/oxtail
Carrots parsnips onions Potatoes
😋
is she wearing a fake ponytail?
Can I make this with sweet potatoes instead of turnip?
An Irish stew without potatoes?? What an abomination!!
😃
Looks very yummy. I’ll have to make this for the family when we are all together next, which is very soon.
Substitute potatoes for the turnips – and add lotsa garlic.
❤
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 ⚠️☣️☢️🧼⚕️🤢☢️☣️⚠️⚕️🧼🧼
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.
Good food has its own flavour. All you need is salt and pepper.and a bit of thickener if that is what you like.
What size is the Dutch oven?
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.
Lot of passive aggressive energy between these two.
You've got a beautiful, fatty cut of meat, so you cut off some of the fat and replace it with seed oil! Argh!!!
u make a beef stew without tatoes?
Thank you 👍. Shouldn’t you use an Irish Oven instead of a Dutch Oven to make Irish Stew? 😉
You make it look so very friendly. I enjoy your shows.
It's so beautiful
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
ATK, HELLO,<Why is it that you all love to use MONSANTO FRANKEN FOOD, OILS? CANOLA, CORN,VEGGIE, everything I never use, but I liked your IRISH STEW, ,,,🇺🇸🇺🇸🇺🇸🇺🇸
Ladies, you had me at "simple" 😁
Where are me spuds ?
Looks yummy 🤩
I love watching ATK videos as they are precise; however, not sure why ATK keeps using vegetable oil. I've known vegetable oil is overly processed which causes inflammation and bad for our health. It's time focusing on healthy cooking ATK and Why not use EVOO or Avo oil?
You should avoid vegetable oil.
2kg of Lamb! That costs £35 in London!
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.
How to make smoked turkey drum sticks?
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
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.
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”
IRISH STEW IN THE NAME OF THE LAW