Reviewed: Dec. 2, 2006

Love lamb stew, and this is a great variation. I had just started a traditional carrot-onion-potato stew when I decided to switch. 2.5 lb cubed lamb browned in flour and pepper,beef broth, bay leaves and thyme - one yukon gold potato, a small portobello mushroom, handful of baby carrots and pearl onions, then added half a leftover baked sweet potato, a large parsnip, a cup of diced butternut -- baked in a covered casserole 2-3 hours. The house smells heavenly, tastes wonderful, and it'll be even better tomorrow!

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Reviewed: Nov. 24, 2006

This was yummy! My family doesn't like squash or sweet potatoes but they really liked this recipe. It was a nice change from our usual.

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FORJENNS

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Snohomish, Washington, USA

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Reviewed: Nov. 1, 2006

I used beef instead of lamb. It was good. I'd never had parsnips before or butternut squash so this was really new to me. I also had a lot of leftover veggies I didn't use so, I chopped them up and blanched them for 3 min. Then measured out the required amounts for the recipe and put it all in a Ziplock bag and froze it. Now all I have to do next time is drop in the contents of the bag and there will be no peeling or chopping.

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Anjilee

Cooking Level: Intermediate

Home Town: Americus, Kansas, USA

Living In: Pratt, Kansas, USA

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Reviewed: Oct. 29, 2006

Good recipe... I added more vegetable to my stew. And it still turned out great.

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baker

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2006

I've never cooked lamb before and I did make a few errors when making this. My husband did say that it tasted like the lamb stew he had at a restaurant the previous week - so that is a good sign that it's a good recipe. I would like to try the recipe with beef next time.

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FOCUSED ON FOOD

Cooking Level: Intermediate

Home Town: Canajoharie, New York, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: Feb. 24, 2006

I really liked this stew. I used more butternut squash than suggested, but I think that only added to the recipe. I actually cooked this in a crock-pot for 6 hours. Just before serving, I added the sour cream mixture. The lamb was extremely tender. Don't bother "peeling" the butternut squash with a peeler - it doesn't work well. I just used a paring knife and cut it up into segments.

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Feb. 22, 2006

This was wonderful. I did add 1 additional cup broth per 8 servings.

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Scott Fine

Cooking Level: Intermediate

Living In: Framingham, Massachusetts, USA

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Reviewed: Jan. 21, 2005

What an awesome combination of flavors! My family went crazy over it...fighting for the last serving! I have now even added carrots and turnips to the pot. This one is a keeper!

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PATTIDEMPSTER

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Reviewed: Dec. 4, 2004

We just purchased a slow cooker so I wanted to experiment with different stews and selected this recipe. The results were amazing. I reduced the beef broth amount to 1 cup, threw in everything, except the sour cream and flour, in the morning before work. Then when I got home, I made a 'roux' with the sour cream and flour and then tossed it in to the stew. My husband has ranked this stew as one of his all-time favourite dishes! A word of caution about parsnips. If you've never had them, they are highly flavoured and definitely influence the overall taste of the stew. If you like them, you'll love the stew as written. If you don't, just take them out and add more of the other vegetables.

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Annette

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 6, 2003

I used this recipe several times last year. It is easy to substitute ingredients if need be and is a hearty evening meal when served with a fresh green salad and crusty bread.

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