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: Mar. 15, 2007

Good, but missing a small something. Perhaps it could use slightly more herbs? My mom makes a similar stew, but usually with beef, and she braises the meat in flour, adds the onions and potatoes, then deglazes the pot with wine and/or Campbell's tomato juice (almost an entire can), then lets it all simmer together for about an hour. It turns out very nice - savory yet light.

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Mar. 15, 2007

mmm goood

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mcdowell111

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Reviewed: Mar. 13, 2007

Well I guess I'm lucky. Living in Colorado we have some of the best lamb in the world. (not even close to gamey) This stew was great. I took another reviewers advice and added the parsnips with the potatoes. Will definately be making this again, the rosemary gave it a wonderful aroma.

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3 users found this review helpful

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DaveinDenver

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 4, 2007

If there was a rating higher than 5 stars, this recipe deserves it. I followed the directions pretty close to start, but added the parsnips with the potatoes (following other comments). In addition I soaked the lamb in buttermilk overnight to take the "gamey" edge off. After beginning the stew on the stove, when I added the potatoes and parsnips I put it in the slow cooker for the day (I used the "keep warm" setting for the 12 hours I had to be at work). Got home and it was perfect! Fed it to a British native and he raved about it. Great with a spinach salad and crusty bread with a smooth Merlot. We will definately be making this again.

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JulianaS

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Feb. 14, 2007

This was the perfect comfort food. I had never had lamb before and it was fun to try something new.

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Stephanie

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2006

Not bad. just needed to make a few adjustments:) Putting the parsnips in so early made them go to mush! Was that the point? hope not. I would suggest putting them in at the same time as pots. And for the pots I put them in 35 minutes before I like mine to be cooked and soft throughout. I also suggest preparing this meal at least an hour before you need it. Stew always tastes better when left and then warmed up!!! promise.

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26 users found this review helpful

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sk27

Cooking Level: Beginning

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

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Reviewed: Mar. 25, 2006

YummY- all of my friends and my family loved it. Comfort food.!!

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MMAAMM78

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Reviewed: Mar. 20, 2006

This stew is wonderful. My husband loved it! I thickened it up a bit with flour. I also used stew beef because I could not find lamb at my grocery store. I cooked it the day before and then warmed it for approximately four hours in my crock-pot. The meat was so tender. I believe the fresh rosemary is a must. Thanks for the great recipe.

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kjstrom

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Mar. 17, 2006

Good but not spectacular. Lamb is a bit gamey in this recipe but it was good comfort food overall.

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Andrea Duncan

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Reviewed: Mar. 17, 2006

This was fabulous!! I made a large pot of this and bought it to work for St. Patrick's Day. I received so many positive comments and many said it was the best Irish Stew they had ever tasted. I didn't make any changes to the recipe, the fresh rosemary is a must, and the parsnip also gives it a nice taste. Also, if you can buy Australian or New Zealand lamb, it definitely makes it more rich and hearty.

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10 users found this review helpful

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AUSSIEAMERICAN

Cooking Level: Intermediate

Home Town: Mackay, Queensland, Australia

Living In: Costa Mesa, California, USA

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Reviewed: Feb. 18, 2006

I've said it before and it still holds true: this recipe is my gold standard for Irish stew. I made it for St. Patrick's Day dinner this weekend, and my family ate every bit--even the parsnips. Of course, I didn't tell them about the parsnips until later. Now they know they like 'em! Just a couple of notes: next time I'll cook a big chunk of parsnip and carrot with the lamb, but I'll add fresh parsnip and carrot later on so they won't disintegrate. Also, I sear the meat in batches and skim the stew as it simmers. Thanks for a great recipe, Ita!

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