Reviewed: Mar. 30, 2006

We didn't care much for lamb until we tried this recipe. OUTSTANDING!!!! Our neighbor who enjoys lamb often said this was the best lamb recipe he's ever tasted.

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Ray&Linda

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Reviewed: Mar. 18, 2006

What a great stew! I used 2lbs of beef stew meat instead of lamb, and added one parsnip (diced). Also- I de-glazed the pan using the 1 cup of white wine. It took the veggies about 45 minutes to soften up in the pot so adjust the time to accommodate. Great with crusty bread on a cold rainy day!

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littlehemmy

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Mar. 18, 2006

This recipe was awsome. I really loved it.I replaced the wine with one can of kitchen ready pastene tomatoes.

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LITEBY

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Reviewed: Mar. 18, 2006

I used beef instead of lamb (noone in my family eats lamb, not even my dog!) but otherwise cooked the recipe as stated....very yummy. It was in fact, the best stew I have ever eaten! Served it w/ Irish soda bread I (from this site) & the bread accompanied the stew much like a sweet cornbread. It made a perfect St. Patrick's day dinner...thanks!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Mar. 18, 2006

I made this with beef instead of lamb because lamb was too expensive. The beef turned out so tender that no knives were required. I made it the night before, refrigerated it and then skimmed the congealed fat off the top before reheating. Added a generous amount of salt and pepper and some extra thyme, and got rave reviews!

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RACHELBECK

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 12, 2006

I had to review! This recipe was Out-of-this-World!!!

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WDF2000

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Reviewed: Mar. 1, 2006

This is truly an awesome stew. Will be making this one again and again.

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lmmc

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Reviewed: Feb. 21, 2006

First time I had made a stew, amd it tasted just like Mum use to make! Fantastic, Thanks

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Michelle Grice

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Reviewed: Jan. 17, 2006

great tast

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Keith

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Reviewed: Jan. 9, 2006

I made this over the weekend--needed something hearty to stick to our ribs during the New England winter. WOW, simply fantastic! Followed the recipe to a T with the exception of the cut of lamb. I couldn't find a boneless shoulder so I opted for the boneless butterfly-cut leg of lamb. Worked out great. Just as good as a leftover. I highly recommend giving this one a try!

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KMRBailey

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Reviewed: Dec. 27, 2005

Fantastic! I made this recipe with leftover roast leg of lamb. I had about 2 1/2 pounds of meat, so I only used 1/2 pound of bacon. After cooking the onion and garlic in the bacon fat (with some celery) I added the vegetables, wine, and stock and simmered until they were soft. Then I added the leftover lamb and all the pan gravy I had made to go with it, along with the crumbled bacon. A wonderful, thick, flavorful stew.

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BATTLINGENTROPY

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Reviewed: Dec. 27, 2005

My family enjoys lamb chops, but this is the first time I have ever made lamb stew. This recipe is superb...very savory. I got rave reviews from my whole family.

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HEART4PORTIS

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Reviewed: Dec. 4, 2005

Really good. Like others, I replaced the wine with Guinness. Added celery. Also, maybe it was the cut of lamb I used, but the stew was glistening with an unhealthy layer of fat when done, so I separated liquid from solid, chilled, removed the fat, then mixed back together. Will definitely make again.

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MADBALL

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: San Marcos, California, USA

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Reviewed: Nov. 22, 2005

Hearty and good.

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PACEGIRL

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

Living In: Riverside, California, USA

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Reviewed: Nov. 14, 2005

This was the best stew I have ever made! I absolutely loved it. I did add more veggies ( mushrooms, peas, green beans) and less meat, 3.5 lbs instead of 6. 6lbs of meat is just tooo much for me. Anyway, I would recomend this recipe to everyone!

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DaniGirl

Cooking Level: Beginning

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Reviewed: Nov. 13, 2005

I MADE THIS OVER THE WEEKEND AND IT WAS GREAT. I WILL MAKE THIS AGAIN THXS

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JOE13

Cooking Level: Intermediate

Home Town: Springfield, New Jersey, USA

Living In: Whiting, New Jersey, USA

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Reviewed: Nov. 10, 2005

A beautiful lamb stew, the best I've ever made or tried! I did make a couple of changes though - added a couple of tablespoons of tomato puree and some celery. This is a wonderful recipe, though the ingredients may seem really simple. Even dad, who is superfussy loved it!

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Natasha Shan

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Reviewed: Nov. 4, 2005

This was a good recipe. I added dumplings to it (a cup of flour a pinch of salt and a pinch of baking powder/soda also a 1/4 cup of water)and placed them in during the last 30 minutes of cook time. I added a little bit more beef stock and water to create a soup, similar to a Jamaican stew I like, but I can't say I will make this one again. I thought the flavor a little too bland and the stew too greasy. Thank you for the experience.

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shayshebang

Cooking Level: Expert

Living In: Unknown, Connecticut, USA

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Reviewed: Oct. 29, 2005

Very good stew! I basically used the recipe as a guideline. I had a lamb bone leftover from another recipe on this site (Roast Leg of Lamb with Rosemary - try; it's awesome!), so I put it in a crockpot with the other ingredients. I did use 1 lb. bacon instead of 1-1/2, about 3/4 c. onion instead of 3 large onions, rosemary instead of thyme, and I omitted the 1/2 c. water. The stew was thick and hearty. My only complaint would be that the seasoning was overly strong, but that may be caused by the fact that I used less lamb than specified in the recipe.

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Mama Cass

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2005

This is sooooooooo yummy and will become a part of my recipes to use often. A must for lovers of lamb. Thank you very much for submitting this recipe for all to enjoy. Boy friend loved it too.

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Cecelia

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Port Charlotte, Florida, USA

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