I am giving feedback for a slightly modified version of this recipe. First modification: I trimmed extra fat off the bacon after it was cooked, but before chopping it up. Second modification: I used Guinness instead of white wine. Third modification: I let the finished product chill and scraped the 1/4-inch layer of fat off the top. The recipe itself is not well written and can be confusing for an inexperienced cook. First, the recipe calls for 3 potatoes. It does not specify what size potatoes or even recommend a variety. I used 5 medium/small red potatoes, in case the potatoes should have been larger ones - to make up the difference. Also, the recipe does not specify what size to cut the potatoes, although it does specify the size of the carrot pieces. Which brings me to my next comment. The recipe says diced carrots, which in my training means chopped into medium bits, but the photo with the recipe shows typical stew-size chunks of carrot (which is what I chose to do). That said, this stew is excellent: The lamb was tender; the flavors blend well; and the combination of lamb, beef broth, and bacon give it a complexity that keeps your taste buds entertained and totally satified. I dropped some off at my sister's house on St. Patrick's Day and she and her family called to cheer! I will definitely keep this recipe and make it again. I would have given it 5 stars if the instructions had been clearer.
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