Reviewed: Oct. 21, 2005

When I took the first taste of this stew - I about died! It was so delicious and relatively easy to make! I used just over half the amount of meat the recipe called for. There wasn't enough available at the store. It turned out perfect!! I was pleased with my results, it couldn't have been better. However, the next time I made the recipe, I used the full amount - and boy did it make a difference. It was way too much meat. I couldn't eat very much, it was too rich. I would suggest using less meat than is called for and more vegetables. This is my new cold-weather dish! When I made it for my extended family, the response was overwhelming! Even my husband - who never gets excited about any foods - was very vocal about his fondness of this dish. With his thumbs-up, I knew I had a winner. Thank you so much for sharing!

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EAT CHEVRE

Cooking Level: Intermediate

Home Town: Rock Island, Illinois, USA

Living In: Seven Valleys, Pennsylvania, USA

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Reviewed: Oct. 10, 2005

I cut the amounts way down since lamb is expensive and there are only 2 of us. I increased the proportion of potato and carrot, and added peas. I didn't have thyme so used rosemary like others suggested which worked out great. I highly suggest making this in a slow cooker. You don't need to brown the lamb first which cuts the grease content dramatically. I made it in a pot at first, but the meat just would not tenderise, so transferred it into a slow cooker afterward. Next time I'll save the hassle and just slow cook it from the start. An excellent, flavourful stew.

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MAIKOBOT

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Reviewed: Sep. 30, 2005

I love this recipe! My husband said it was the best meal I have ever made. This was fantastic. I did steps one and two as directed, but then I threw everything else in the crockpot together. If you do make this a crock pot recipe, be sure to put the potatoes, carrots, and and onion on the bottom and don't use ground thyme.

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CelticMommy

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Reviewed: Sep. 17, 2005

Excellent stew. I use half the lamb and a little less bacon, a little more wine and more potatoes, and add peas. I've made this several times--it's one of our favorites.

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CCHADD

Home Town: Cleveland, Ohio, USA

Living In: Colmenarejo, Madrid, Spain

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Reviewed: Aug. 17, 2005

My family has been making lamb stew for years. One day I couldn't find my recipe so I looked this one up. The thyme and wine really make a difference. I did add peas and some extra potatoes. This is my new family favorite. It's delicious.

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Kathi Corl Browne

Cooking Level: Intermediate

Home Town: Madisonville, Kentucky, USA

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Reviewed: Jul. 28, 2005

No Doubt about this recipe .. is VERY GOOD!!!

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JEREMYLEK

Cooking Level: Beginning

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Reviewed: Jun. 11, 2005

This stew is out of this world. Loved it, loved it, loved it! I have made it twice, once on St. Patty's day with soda bread and it hit the spot. Make sure you skim off the grease on the top of the pot (anyone who makes soups or stews should know that) and it won't be greasy. Each time I made this I had the butcher chop me up a leg of lamb. I also used much more garlic and more wine, and used less meat (about half) and less bacon, and more potatoes. This is really great for a special occasion, and well worth the expense. It is also excellent the next day.

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SWEETSONGBIRD

Cooking Level: Expert

Living In: Mcguire Afb, New Jersey, USA

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Reviewed: Jun. 3, 2005

Very greasy even when drained. A fair amount of work for an ok result.

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sahm

Cooking Level: Intermediate

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Reviewed: May 17, 2005

This is really good, my only change would be a little more broth and wine. The base is VERY rich, a bit too oily. But I definately recommend the Spicy Irish cornbread with this...and, oh yes and a good cab!

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young1

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Reviewed: Apr. 28, 2005

This is a fantastic recipe! I've made it so many times now, I can do it blind folded. I think lamb is the best choice of meat as well, as I used beef once and it wasn't as tender. I think I'll try it with guiness next time.

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kiki1978

Cooking Level: Intermediate

Living In: Canberra, Australian Capital Territory, Australia

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Reviewed: Apr. 26, 2005

This recipe was not one of my favorites. For some reason I was the only one who tried it who didn't really care for it. Perhaps it was the sugar or maybe the Chablis I used for the wine? I can't really place what it was about it that I didn't like. I probably wouldn't make it again. I gave it four stars though becuase everyone else who tasted it liked it. I hope they really did like it and weren't just saying that so as not hurt my feelings!

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nutritionfoodie

Cooking Level: Expert

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Reviewed: Mar. 28, 2005

Great recipe! I simplified this by cooking it in a crock pot for 10 hours on low. Saved time by cooking bacon, and cutting carrots the night before. Did not brown lamb, not necessary when crocking for so long. Just tossed the taters, carrots, onions,and garlic in pot. Added lamb, Then added the stock and wine mixed with spices on top of lamb. However, I did thicken with some flour; Just turned crock on high and stired for the last five to ten minutes. Made it very thick and hearty! Served it in sour dough bread bowls...It is now an Easter tradition!!!!

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TRACYCOOK

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Reviewed: Mar. 21, 2005

This recipe was excellent! My family is loved it. I omitted the wine (I don't cook with alcohol) and added celery. I also used another reviewer's suggestion and served this over mashed potatoes. Just wonderful--hearty, flavorful, and chunky. I'll try it again, except I'll use beef next time.

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SVAADBALL

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Reviewed: Mar. 18, 2005

The stew was fabulous. I used 4 pounds of lamb shoulder (trimmed off much of the fat), and added 1 cup of Guinness instead of the white wine. I did not have thyme, so I used rosemary instead. I also added extra garlic. You MUST make the Irresistible Irish Soda Bread (allrecipes as well). Next time, I will add more vegetables.

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CHOCOCRAZY

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 18, 2005

This recipe was AWESOME!!! I used beef instead of lamb and it was fabulous....I also added extra broth to make it a bit soupier. Everyone loved it.

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CSBSIX

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2005

Prepared this along with two other recipes from this site for our St.Patties day dinner. It was great! I made it the day before and reheated it for the dinner. Saved lots of time doing it that way and it was even better as stated in the recipe.

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Judy

Cooking Level: Expert

Home Town: Morgantown, West Virginia, USA

Living In: Greensburg, Pennsylvania, USA

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Reviewed: Mar. 13, 2005

This was very good. I think next time I will replace the potato in the recipe with some celery, and serve over mashed potatoes. Maybe rosemary-garlic mashed potatoes.

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LEANNET3

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Reviewed: Mar. 5, 2005

This recipe is awesome as it stands. But I will admit that the last time I made it I used Guinness instead of wine and water and thought that it came out even better. You're just gonna have that when you cook with Guinness.

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CJBASIC

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Reviewed: Feb. 16, 2005

I'm a terrible cook, so when I tried my first bite of this stew, I was estatic. It was my first time making lamb, but more than that, I'd made something that sounds complex, without spoiling it! I've already shared this recipe with friends, and look forward to making it again! (By the way, the prep time is not quit accurate. Granted I'm very slow at prepping food, but allow yourself more than the stated 20+ minutes)!

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SABOMOM

Cooking Level: Intermediate

Home Town: Roseville, California, USA

Living In: Carson City, Nevada, USA

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Reviewed: Feb. 12, 2005

This recipe reminded us of the stew we had in pubs in Ireland - very rich (complex taste), fragrant and delicious! I cut the amount of lamb in half and only used one pound of bacon, but everything else was the same.

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LORI C

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