Reviewed: Dec. 31, 2007

This was a wonderful stew, and the only things to complain about were things I did differently from the recipe and even so, It was great. Because it was to be the "quick supper before Christmas Eve services," I braised the lamb in advance, then dumped the veggies and broth and wine with the lamb into the slow cooker for an hour on high then on low for 5 hours. The butternut squash disintegrated entirely, but really richened the gravy -- I think next time I'll add the squash later on in the cooking. Also, I don't like sweet potatoes, so I used red-skinned potatoes instead, and used turnips instead of parsnips. It was lovely. I served it with a green salad and angel biscuits and a lightish red wine -- perfect combo.

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Laura G

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Bethesda, Maryland, USA

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Reviewed: Dec. 26, 2007

We substituted venison for the lamb, and this was amazingly good. My nine-year-old daughter who hates sweet potatoes and butternut squash was the first one to clean her bowl! Don't let the list of winter vegetables scare you. I myself refuse to eat sweet potatoes, but I HAD to have seconds. We served this to my parents for a Christmas dinner, and there were no leftovers. This will go on our favorites list, and we will be making this again very soon.

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Jeff

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Reviewed: Dec. 24, 2007

that sour cream makes this dish. great on day 2 as well.

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JaceyRight

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Nov. 13, 2007

I like this recipe alot, although I found it was verbatim from my Soups and Stews book from Williams Sonoma. I used lamb shoulder since my market did not have lamb cubed for stewing. I would reduce the cook time to about 25 min because alot of the squash/potato got a bit too soft. I also served it over rice to use up all the excellent goopiness it makes! Everyone thought it was great.

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Cranky Food Scientist

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Reviewed: Nov. 12, 2007

It was really good, but not fantastic and there's just too much prep work for it not to be fantastic.

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LINDAANA

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Reviewed: Nov. 4, 2007

I actually got my husband to eat butternut squash and parsnips!?!?! Excellent!

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AMYDANIEL98

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Reviewed: Nov. 4, 2007

Perfect just as written, add a loaf of sourdough bread, a cold and rainy night and a glass of your favorite red. Makes for a terrific evening. Thanx for a keeper.

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terry ny

Cooking Level: Intermediate

Home Town: Albany, New York, USA

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Reviewed: Nov. 1, 2007

Tasty and filling. Did in crockpot. Forgot to add butternut but i roasted it and threw it in later. The parsnips and squash were so good with lamb. I thought the sour cream would be strange but it was really good. I added some curry powder out of personal preference.

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emma p

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Reviewed: Oct. 16, 2007

So good! I am vegetarian so I took out the meat, and left out the parsnips. Even without the richness of meat, this was absolutely delicious. I also put in a little less red wine, as I was worried it would taste too strong. It was thick, hearty and had a great flavour. We ate it in one night!

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erin

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Reviewed: Oct. 9, 2007

I don't normally like winter vegetables (who decided on the name "parsnip?" It just doesn't sound edible) and my husband and son won't usually touch them; but this recipe was a hit with the whole family. I left out the lamb and served it with homemade dark wheat bread. Excellent!

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Christie T.

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

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Reviewed: Oct. 6, 2007

Delicious! Very filling, with an interesting flavor. I used carrots instead of parsnips, and it still tasted wonderful. I served it with baked sweet potatos on the side. My family loved it.

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Hana

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Venice, Florida, USA

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Reviewed: Sep. 18, 2007

An excellent lamb stew with lots of different flavors. Sweet, earthy, smooth and creamy. I prefer mine with more fresh ground pepper. This is definitely a keeper! Thanks for a great recipe! Make it gluten free use 6 tsp of Arrowroot Starch instead of the flour. Delish!

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mommajana

Cooking Level: Expert

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Reviewed: Apr. 28, 2007

Oh my gosh this was so tasty! Although I did tweak it a little to suit my personal taste. I'm not a big wine fan so reduced it by half and incresed the broth to make up for it. Not a hug celery fan either so I reduced that by half too. The sour cream = brilliant! This dish is so great it'll be a regular this winter! Added some biscuits on the side for a perfect compliment.

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QUINNY2706

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Perth, Western Australia, Australia

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Reviewed: Apr. 11, 2007

Oh my! I feel the need to add my 2 cents since this was absolutely delicious! I've never cooked with butternut or parsnips so I was mildly skeptical but kept an open mind. Glad I did!!! Followed the recipe almost to a tee but when I doubled it, I was short on butternut so I used 2 c. butternut and 2 c. carrots. Good flavor. Also used dry thyme instead of fresh. Would make again in a heartbeat and next time might try the frozen beef stew meat in my freezer just because I have it already. This was fantastic!!!!!!

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Julie

Cooking Level: Expert

Home Town: North Andover, Massachusetts, USA

Living In: Fuquay Varina, North Carolina, USA

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Reviewed: Apr. 9, 2007

This is very good. I use beef as it is easier to find but otherwise make it true to the recipe. This is much tastier than traditional beef stew with more nutrients too. I find myself craving this stew reguarly, and even my husband who does not like squash and sweet potatoes loves this.

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anterry

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Reviewed: Mar. 4, 2007

This recipe requires quite a bit of prep work and is time consuming but it is definitely worth the effort. The tastes blend perfectly together. I made it exactly as directed and I wouldn't change a thing!

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Sharon M.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 14, 2007

I was very surprised at howw good this was, even if I didn't make it precisely to directions. I used stew beef instead of lamb, which is hard to find here. I also forgot to temper the sour cream mixture. But it was very good anyway.

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Chairman James

Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Feb. 4, 2007

This is scrumptious on a cold winter evening!! I used beef instead of lamb, an extra sweet potato to replace the butternut squash, added a bag of baby spinach, and used low fat sour cream. The veggies give a wonderful taste (don't skip the parsnips -- they have a unique flavor). Thanks for a great recipe that I will make again.

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linc

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Reviewed: Jan. 24, 2007

One winner of a recipe Brandy! This powerhouse of nutrition was a huge hit with my family. In addition to the vegetables stated, I added a turnip, kale, red potatoes, leeks and carrots. I also threw in some fresh chopped parsley and dill. Comfort food to the max and a great way to use up leftover lamb. Thanks so much!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Dec. 2, 2006

Absolutely yummy. I've been eating this all week (I used some leg of lamb I had already cooked). I add the sour cream to each serving, rather than put it all in earlier. And I used celery root rather than actual celery because I had some.

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