Scotch Broth with Kale

Name: Scotch Broth with Kale
Total time: 3 h
Yield: 4 servings
Cuisine: british
Ingredients: 2 pounds bone-in lamb stew meat; 2 teaspoons coarse kosher salt, more for seasoning; 1/2 teaspoon black pepper, more for seasoning; 1 medium potato, peeled and diced; 2 large carrots, peeled and diced; 2 medium turnips, peeled and diced; 1 large leek, white and light green part only, cleaned and sliced; 1/3 cup pearl barley; 1 celery stalk, diced; 4 thyme branches, tied into a bouquet garni with kitchen twine; 1 bay leaf; 8 ounces kale, stems removed, leaves coarsely chopped (2 1/2 packed cups); Chopped parsley, for serving; Cider or malt vinegar, or fresh lemon juice, for serving

By Melissa Clark

Updated Jan. 29, 2024

Scotch Broth with Kale — Andrew Scrivani for The New York Times

Total Time: 3 hours
Rating: 4(119)
Comments: Read comments

Here is a fairly basic recipe for stew, a low-and-slow variety that calls for simmering lamb (though you could use beef) with barley and root vegetables, then adding some kale at the end so that it doesn’t entirely collapse. It’s a simple equation that takes in whatever ingredients you have on hand. Start with meat, sturdy root vegetables (potatoes, sweet potatoes, turnips, rutabaga, parsnip, carrots) and grains (barley, wheat berries, farro), add water and simmer away. Then add kale, cabbage, spinach or chard. Dinner!

Featured in: Basic Cooking Starts With Stew

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Ingredients

Yield:4 servings

2pounds bone-in lamb stew meat
2teaspoons coarse kosher salt, more for seasoning
½teaspoon black pepper, more for seasoning
1medium potato, peeled and diced
2large carrots, peeled and diced
2medium turnips, peeled and diced
1large leek, white and light green part only, cleaned and sliced
⅓cup pearl barley
1celery stalk, diced
4thyme branches, tied into a bouquet garni with kitchen twine
1bay leaf
8ounces kale, stems removed, leaves coarsely chopped (2½ packed cups)
Chopped parsley, for serving
Cider or malt vinegar, or fresh lemon juice, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Season meat generously with salt and pepper and let rest for at least 20 minutes.
Step 2
In a medium pot, combine meat, 2 teaspoons salt, ½ teaspoon pepper, potato, carrots, turnips, leek, barley and celery. Drop in thyme and bay leaf. Add 2½ quarts water and bring to a boil.
Step 3
Reduce heat and simmer gently, turning lamb pieces occasionally and skimming any foam that rises to the surface, until meat is tender and beginning to fall apart, about 2 hours. (If the water level threatens to fall below the meat during simmering, partially cover the pot, or add a little more water.) Stir in kale and continue to cook for another 15 minutes, until lamb is truly spoon tender and kale is soft. Discard thyme bouquet and bay leaf. Taste and add more salt if needed. Ladle into bowls and sprinkle with parsley and a drizzle of vinegar or lemon juice.

Ratings

4 out of 5

119 user ratings

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Comments

Rebecca Goodsell7 years ago

This was soooogood. BUT, I did change it up in that I browned that lamb, and kept back the potatoes until toward the end, so that they had identity. Also had small turnips which I kept intact. You have to honor your ingredients in a stew.

Rebecca Goodsell6 years ago

Made this second time. Fabulous. I think secret is using meat from shoulder which lends itself to slow cooking and great flavor

Margaret Readdy7 years ago

I start by searing the lamb in the pot. I then add 8 cups of cold water, 8 teaspoons of Osem kosher chicken consomme mix and the barley. While heating to a boil, add other ingredients as you are prepping them. Rather than kale, I like to finish with a few large handfuls of baby spinach stirred in at the last moment to retain their green freshness.

Margaret5 months ago

Very delicious use of leftover leg of lamb from roast dinner Added garlic with veg Needed to add a bunch of salt and water

gratefulcelt1 year ago

My family has been making a soup/stew like this for generations. We use leftover leg of lamb or shanks. Onions,celery,turnips,parsnips…you get the idea. Never potato in this. Lots of herbs. It always comes out delicious.

David1 year ago

I omitted the lamb completely for a vegetarian option and made the following changes. I used 8 cups low sodium veg broth and 2 cups water to increase flavor. In addition to the barley, i added 1/4 cup each of red lentils and green split peas. I find it gets very thick over time so you can increase volume simply by adding more water or stock and additional vegetables if you like. Delicious

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