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: Apr. 8, 2012

Awesome. You can also change it up a little bit. If you don't have potatoes, you can use rice. But I do prefer to make it the way it is written. Freezes well and packs into lunches well.

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1 user found this review helpful

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crazyliblady

Cooking Level: Intermediate

Reviewed: Mar. 11, 2012

This was excellent! I used top sirloin beef instead of lamb, added vegetable broth and water, and added other herbs. I also switched out red potatoes instead of russet. Other than that I was pretty true to the recipe. I even added the parsnips and actually really enjoyed them. I definitely would make this again! I paired it with some soda bread and it was perfect.

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1 user found this review helpful

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silverstag21

Reviewed: Nov. 6, 2011

Very delicious! I made a couple of changes though. I added 1 tsp of Garlic powder, 1 tsp of dried rosemary and dried thyme leaves each added during the hour of simmering. I also would add the leeks with the potatoes and parsnip near the end, if you want them softer as I prefer. Overall, great recipe!

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3 users found this review helpful

Reviewer:

usmc03mom

Cooking Level: Expert

Home Town: Ojai, California, USA

Reviewed: Sep. 4, 2011

This was a very good stew!!!

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4 users found this review helpful

Reviewer:

Thecookingmommy

Cooking Level: Beginning

Living In: Duluth, Minnesota, USA

Reviewed: May 12, 2011

I love stew and lamb. This was way too bland for me. I ended up adding 1T of beef bouillion for flavor and additional salt. I also thickened it a bit with 2T flour. I've tasted better so will not use this one again.

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6 users found this review helpful

Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Mar. 30, 2011

I gave this 4 stars only because this is my third time eating lamb and I just don't like it. But i thought this would be great if I made it with beef instead. Also, my neighbor, who loves lamb, really liked this! Very hearty and delicious.

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5 users found this review helpful

Reviewer:

Sara

Reviewed: Mar. 27, 2011

We used stew beef instead of lamb. Great recipe - easy to follow and made a delicious St. Patty's Day dinner! Will make a few adjustments for next year but overall, this was a great recipe!

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5 users found this review helpful

Reviewer:

sapphire314

Reviewed: Mar. 21, 2011

A wonderful alternative to the traditional corned beef and cabbage for St. Patty's Day. I wasn't able to find a whole shoulder at any of my local stores so I bought shoulder chops instead. I cut the meat off the bones and browned it as per the recipe. Since I love lamb and hate to waste food I browned the bones and clinging meat in my toaster oven and added them in too. (The meat and any connective tissue becomes very tender with the low and slow cooking). I followed poster "SakiFiz" timetable- 45 min simmer for the meat, carrots and onions, add parsnip (next time I will add a second one) and taters for another 30 mins and a final 10 mins after adding leeks and rosemary (try not to skip the rosemary- I just added 2 sprigs because I didn't feel like chopping... the leaves came off and I just picked out the stems along with the bones when serving). Oh yeah... I added some beer along with the water... I used an amber lager because I was saving my Guinness for drinking!! This in now my new "go to" meal for St. Pat's!!!

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7 users found this review helpful

Reviewer:

Bruce

Cooking Level: Intermediate

Living In: Skillman, New Jersey, USA

Reviewed: Mar. 17, 2011

Perfect meal. Like other reviewers I used the crockpot after browning the lamb and used vegetable broth in place of water. Was a big hit with friends and family. Cooked all night and day on 'keep warm' setting. Was perfect when I got home . Perfect with Irish soda bread and butter!

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5 users found this review helpful

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dardar

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Reviewed: Mar. 17, 2011

This was FANTASTIC! I will admit it was the first time I ever tried cooking lamb, but since my husband can't eat corned beef, I wanted to make a traditional Irish stew for St. Patrick's Day. The only thing that I had omitted were the potatoes because I was serving the stew over Champ. Definitely a keeper! Thanks for the recipe!

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6 users found this review helpful