recipe reviews for:

Irish Stew

“Every Irish household has their own version of this famous dish-so here's mine. I like to add chunky pieces of parsnip for a little sweetness, and fresh rosemary gives it a distinct flavour and aroma. If you use a tougher cut of meat, you can leave it to simmer longer before adding the potatoes. Fantastic on a cold, blustery day-served with a pint of the black stuff, of course!”

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Reviewed: Sep. 16, 2009

This was quite good and I followed it almost to a "T". I added an extra carrot, doubled the leeks, used 5 cups of water, added the parsnip later as per recommendations here, and I used venison instead of lamb because that is what I had. My fiance and I quite liked it but did have to add some extra salt and pepper on top. It's a great cold-day dish. I served it with potato sage bread and red wine.

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SugarBear303

Cooking Level: Intermediate

Home Town: Port Townsend, Washington, USA

Living In: Edmonds, Washington, USA

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Reviewed: Jun. 18, 2009

Yep great dish.. I used fresh chicken stock instead of water, and added thyme as well as rosemary, parsnip should be put in the same time as the spuds... top marks for a super dish X

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Garymac

Cooking Level: Professional

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Reviewed: Apr. 25, 2009

This stew was good, but a little bland. Definitely a comfort food. The lamb was a little strong tasting, and my kids didn't like the taste of it.

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Jen T.

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Reviewed: Apr. 2, 2009

The recipe was really good, Irish food just seems to be a little bland. I seasoned it very, very well.

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susanrc

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Reviewed: Mar. 31, 2009

OMG this is sooooo good. I left the stew on for a couple hours to keep it warm and the meat (used beef) fell off the fork. I'm looking forward to making this again. Oh, you have to add the fresh rosemary, it really adds to the flavor.

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lorelei_sis

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Reviewed: Mar. 20, 2009

This turned out pretty good. It needed A LOT more salt than the recipe called for. The only change I made was adding the parsnips with the potatoes, as other people suggested. With more salt, it was yummy.

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sugarmagnolia98

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2009

Very good stew. I did more changes than most of the reviewers: -I used beef sirloin because I couldn't find any lamb that looked good. -I doubled the amount of onions, carrots, and parsnips. I also used extra potato but not quite double. -I used 6 cups of water and added a large beef bouillon cube. -I added one can of Guinness. -The original simmer included the beef, carrots, and onions for 45 minutes. Then I added parsnips and the potatoes and simmered for another 30 minutes. Then the leeks and rosemary for about 10 minutes. This was very, very good. I was quite happy to make a good St. Patrick's Day dinner.

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SakiFiz

Cooking Level: Beginning

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Reviewed: Mar. 17, 2009

This was the first real dish (as in not something like mac n cheese!) I have made for my family! (= It was also the first time I have cooked with lamb, parsnip, leek, and rosemary. It was a great dish for St. Patrick's Day and gave me a great opportunity to work with foods not usually found in an American diet.

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TechKat

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Reviewed: Mar. 17, 2009

a nice hearty stew with pure, simple flavours. the juices are divine and beg to be mopped up with some good crusty bread.

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Diana Moutsopoulos

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Mar. 16, 2009

This is a very good recipe, and the closest to what I've been told by several Irish friends is traditional Irish stew. The main difference between this recipe and other versions I've had is traditional Irish stew is assembled in layers; meat and onions/leeks first, then the carrots and parsnips/turnips, and then the potatoes, each layer getting a touch of salt, pepper, rosemary and thyme. When the stew is ready to be served the spuds on top are lightly mashed, then stirred into the stew in order to thicken it. Like others I find lamb too strong for stew, so I used beef marinated in porter. I browned the beef in butter rather than oil. And I use beef stock instead of water. Still, this is a very good recipe to build on. Even better the next day!

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William

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Mar. 15, 2009

This is 'original' Irish Stew. Made with lamb. Not beef as so many others have. And a thinner broth which is also the way it should be served. Fantastic! Was wonderful. I shall add this to my Irish recipe book. Erin Go Braugh!

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Coastal Lady

Cooking Level: Expert

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Reviewed: Feb. 25, 2009

It was ok, not as flavorful as i had hoped. It was very filling though.

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amanda6290

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

This is the first stew I've ever cooked and the recipe doesn't disappoint. From past experience, I went with the recommendations to add the parsnips later. I put them in about twenty minutes before the potatoes. I like my parsnips very soft but not mushy. The lamb was tender and flavorful, but if yours is gamey it may have more to do with the meat than the recipe. Rosemary is always the perfect companion to lamb in my book.

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Jason

Cooking Level: Beginning

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Reviewed: Jan. 5, 2009

as a young mum i am hopeless with traditonal meals relying on easy foods out of a jar but this meal was amazing i will definately be trying other dishes that are also additive free and filling for all the family

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emma

Cooking Level: Beginning

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Reviewed: Dec. 31, 2008

loved this stew--it's the best-full bodied flavor-am making it again-be sure to hold off on the potatoes and parsnips-till last-Vawter

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vawter

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Reviewed: Nov. 14, 2008

Delicious!

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Amy

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Reviewed: Nov. 13, 2008

I made this recipe because of all the glowing five star reviews it got. Unfortunately, I did not feel the same way. I thought it was very bland -- and I don't even like spicy food! A real disappointment.

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