Scotch Broth with Kale

By Melissa Clark

Updated Jan. 29, 2024

Scotch Broth with Kale
Andrew Scrivani for The New York Times
Total Time
3 hours
Rating
4(122)
Comments
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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
Nutritional analysis per serving (4 servings)

33 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 46 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season meat generously with salt and pepper and let rest for at least 20 minutes.

  2. 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.

  3. 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.

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Ratings

4 out of 5
122 user ratings
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Comments

Rebecca Goodsell

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.

Olivia Evans

This is a good recipe with two fundamental flaws. First, do not follow the instructions on how long to cook the vegetables. You get mush. Thirty minutes max on the potatoes, maybe 40 on the turnips. Second, double the barley. Finally, skip the parsley. It’s not a common ingredient in Scotland. It adds nothing to this. Beyond that it creates a hearty mid-week, cold night, one-pot meal.

Rebecca Goodsell

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

Scott Harrison l

Why is this called scotch broth? I feel like there’s something missing.

Margaret

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

gratefulcelt

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.

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