Reviewed: Feb. 18, 2012

This is awesome. My boyfriend WAAAY overate and then asked if I was trying to kill him via overfeeding.

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DomesticEngineer

Reviewed: Feb. 16, 2012

Love this and will definitely make it again. Tasty, healthy, easy and keeps well in the fridge/freezer!

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meolivier

Reviewed: Feb. 4, 2012

This was delicious! I added in 2 Idaho potatoes as well, but otherwise I stuck to the recipe, except that I transferred it over to the crockpot. It was delicious even before adding the sour cream and flour and would not hesitate leaving it out, or just adding flour to thicken up the broth a bit, but the sweet potato had disintegrated , so that thickened things up. In the future, I might add that a little later, but I did have it in the crock a little longer than anticpated. Definitely will make it again soon.

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CBaz

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Cooking Level: Expert

Reviewed: Jan. 15, 2012

The flavors in this stew are so fantastic! Perfect for a wintertime dinner. I followed the recipe exactly except I added carrots and sauteed the vegetables before adding the broth and wine. Delicious!

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Kendra

Cooking Level: Beginning

Home Town: Lynnwood, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 13, 2012

I too thought this was really bland. I added an Onion soup packet and that really brought out the flavors! It was awesome then!

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taflambas

Reviewed: Dec. 9, 2011

Great flavor! I can't wait to try this again with more veggies and experiment with the red wine possibilities was well.

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KayNicole

Reviewed: Nov. 28, 2011

I followed the recipe precisely, except that I accidentally put in carrots (what, no carrots in this recipe?), about a cup chopped. I also doubled the liquid because it seemed like there wasn't nearly enough liquid for the vegetable to cook (perhaps I simmered it too long before adding the veggies). I used low sodium broth, because as it reduces, it can get pretty salty otherwise. I used the pre-cut/trimmed lamb shoulder, which totally made this stew. I'm sure it would be good with beef, too, but lamb makes it something special instead of just a beef stew. The lamb was so tender that it seemed to just melt in your mouth. Next time I may add some chopped fresh rosemary, too. This is delicious, and alongside a rustic, crusty bread and a good salad, this is worthy of company. To save time, see if your grocery store carries pre-cut butternut squash. In season, our store has it, and it's worth the extra $ because cutting and peeling raw butternut squash is a you-know-what.

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Ashley

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Austin, Texas, USA

Reviewed: Nov. 14, 2011

My husband does not care for sweet vegetables, but I decided to give this recipe a try because I had a big butternut squash I needed to use up. After reading other reviews which suggested different root vegetables could be used, I replaced sweet potatoes with yukon gold potatoes, and replaced parsnips with turnip. I also doubled the recipe. Did not turn out well! Had to add a lot more liquid (3 extra cups) to cover the vegetables. When I added the sour cream/flour mixture, it created lumps in the broth, even though I added diluted it with broth as instructed. Had to use a straining spoon to pick out the meat and larger pieces of vegetable and then poured the broth through a strainer to get out the lumps. Veggies had overcooked and broken down, so ended up straining some of them out as well. Would not make this one again.

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ukicutie

Reviewed: Nov. 4, 2011

What a great stew to make. The kids ate all of it. Dipped hard crusted dense bread into it an it was yummy. There was this slight bitter taste which I'm thinking may have been the wine used, next time I'll try a different one. Kids didn't even know I used lamb until after the compliments went around the table. Will definitely try again.

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SoCalMarisa

Cooking Level: Expert

Reviewed: Mar. 13, 2011

I absolutely love this stew! I had to use beef instead of lamb because of what was available, but followed everything else to exactly, except for adding a little fresh dill. As others have mentioned, some of the butternut squash breaks down to create an even richer broth, which is lovely, but the texture of the other ingredients and the balance between sweet and savory overall is what has got me hooked. The way your kitchen smells while it's bubbling is a serious bonus as well -- the kind of left-overs I will happily live off of!

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