Reviewed: Oct. 11, 2009

AMAZING!! My family loves lamb, but we have a hard time getting them to eat veggies.......not any more. One son gobbled two helpings and the other finished everything on his first. Mission possible and my new fav stew recipe. I sauted the onion and celery with the meat after about 5 minues, doubled the recipe and tripled the spices.

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Karen

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2009

We love stews and usually stick to traditional hearty beef/venison stews. We got take the leftover lamb home from passover though and I decided to find something new. BOY THIS WAS YUMMY!!! Perhaps it helped that the lamb was superbly roasted. As far as i know, it was roasted with garlic and cloves, probably some other stuff too so there was extra flavor in ours. Thanks for the great recipe!

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tokensandbagger

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Reviewed: May 29, 2009

Bland! Required additional seasoning. The lamb was definitely tender, but there was too much Butternut Squash for my own taste.

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Sorcha

Cooking Level: Intermediate

Home Town: Westfield, New Jersey, USA

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Reviewed: Feb. 16, 2009

This was good recipe my lamb fell right apart, But this recipe had really no flavor I had to season when it was done. I will cook again and tweak the original.

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Dee

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Reviewed: Feb. 5, 2009

This is a really solid recipe. Interestingly the strength of it comes from the sour cream and sugar in the vegetables, not from any spices or procedure. I substituted a dark beer for the red wine, turkey broth for beef, added some carrots and fresh parsley. This is a hearty and good-for-you meal, very tasty, but I think it could have used a little bit more character in terms of spicing. Since I don't cook with lamb very much (ever) I'm not positive what it needs. Maybe some rosemary or spritz of dill?

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DannyBoy

Cooking Level: Expert

Home Town: Fulton, New York, USA

Living In: Ashland, Massachusetts, USA

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Reviewed: Dec. 30, 2008

I LOVED this stew but my husband thought it was "OK" so I took off one star. I used beef since my grocery store had no lamb except an entire $40 leg. I doubles the recipe since you can't really get 1 cup of parsnips and 1 sweet potato is about double and same with a small butternut squash. Thought this was great and fairly healthy too. Will make again.

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Foodie63

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Friendswood, Texas, USA

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Reviewed: Dec. 28, 2008

Excellent lamb stew! I made this using the leftovers from a roast leg of lamb. I used what was on hand - carrots instead of parsnips, leftover roast potatoes instead of squash, a few extra bits of sweet potato to make up for lack of volume in the veggie department... it turned out FABULOUSLY! Served over couscous, it was just to die for. So, in addition to being a tasty and satisfying dish, I'd say this also qualifies as an extremely forgiving recipe!

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Carolyn Goolsby

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

Living In: Tacoma, Washington, USA

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Reviewed: Dec. 24, 2008

This stew was fantastic. The sour cream really added a nice smoothness and flavor. The winter veggies are also a little bit different from the traditional carrots and potatoes. All together, a wonderful addition to my recipe book.

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val_squared

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2008

I was so surprised by this recipe. I rememer when my parents would cook squash when I was a kid and the smell alone would bring on nausea. But I felt a leading to this and decided to try. I am sooooooo glad I did. I can't believe how good this is. Even my husband, who thinks he hates squash, liked it. I didn't have celery, so I added carrots and used celery salt in place of the salt. The only things I will do differently the next time I make this, is add more meat for my "I'm a man, I need meat" husband and shorten the cooking time after I add the veggies. Thank you for a wonderful recipe.

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5 ft. Cutie

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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Reviewed: Dec. 14, 2008

Great slow cooker recipe, I altered it in the following ways; Added: 1/2 medium yam (cubed) and 1/2 medium acorn squash (cubed) as well as did a total of 4 cups beef base. Came out absolutely delicious after 9 hours on low (all of the vegetables tender as can be)

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ejgreene

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Caldwell, Idaho, USA

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Reviewed: Dec. 3, 2008

Wow, does this make the house smell good! Used lamb shoulder chops....removed the meat and cut into pieces but also added the bones to broth as it simmered and removed later. I also added an extra clove of garlic and extra vegetables. Comfort food at it's best!

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CATCHAOS

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Reviewed: Nov. 30, 2008

Excellent! Even my 2 year old ate an entire bowl. My anti-vegetable-husband would've liked it even more if he hadn't witnessed me cutting up the squash. I used venison and did double the broth. I also added a couple cubes of beef boullion. This is a keeper for sure!

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beccaann1

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Reviewed: Nov. 23, 2008

It was very tasty! Hubby said he never had a stew which tastes that good. I cooked it according to the instructions, and didn't change anything. I didn't have red wine though, so I diluted 1/4 cup of red wine vinegar in 3/4 of water - tasted great!

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Olya

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Oct. 16, 2008

WOW, this was easy and the flavors are amazing. I used an Oregon Willamette Valley Pinot Noir which we were going to drink as the wine with our meal. I omited the cream, my husband has an allergy to cream, so we omited the thickening altogether. It was a delightful meal full of flavor. Thank you.

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JACKIEDUKES

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Reviewed: Apr. 19, 2008

I made this as a side for our Easter meal and the entire family, all 26 of them, loved it. It was the hit of the Easter meal! I've made it afterwards and everyone enjoys it!

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Mabel

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Reviewed: Mar. 5, 2008

This is so good -- we've had it twice in the last week because it's so good and I bought enough veggies to make two batches. I had to use beef instead of lamb, but it was still great. I substituted acorn sqaush for butternut b/c our grocery store only had monster-sized butternuts. My only recommendation is to increase the salt, pepper, and garlic. I probably doubled all three. I'm disappointed we found this receipe so late in the winter b/c I know I'll be craving it this summer.

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nicole76

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Reviewed: Mar. 4, 2008

Good basic recipe. Because of what I had on hand, I only used squash, celery, potatoes and onions. I also omitted the sour cream because we are dairy-free. It was a nice hearty meal!

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Micah O

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Reviewed: Jan. 21, 2008

The only thing I had to change was to double the liquids. My house smelled soo good and I couldn't wait for dinner time. A real comfort meal and 2 hours later I'm still quite satiated! YUMMY!

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Mary Jane

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Reviewed: Jan. 14, 2008

Sorry....this didn't do much for us. Actually doubled the recipe because of all the great ratings. Ended up putting in extra spices...salt pepper, paprika and more thyme to liven it up.

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123GRIZ

Cooking Level: Expert

Living In: Plainville, Connecticut, USA

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Reviewed: Jan. 12, 2008

Don't slice the onions, chop them! Mine turned out hard and not good. Maybe I did something wrong? I hadn't had parsnips before, I don't love them just a personal preference. Other than that the stew was yummy!

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