Reviewed: Nov. 19, 2009

Very good! I took other member's advise and cut the figs really small. I am a true believer of flavor so I tripled the spices plus I added another 1/4 cup of turnip (3/4 cup). It was a really big hit! I cook for my boyfriend and our employee for LUNCH, everybody LOVED it. I also changed things around for the crockpot. I cooked the beef in the chicken stock (plus about 3/4 cup) in the crockpot overnight on the "warm" setting. Once I arrived at work (7:30am), I added the turnips and lentils and placed the cooker on low. About an hour before serving, I added the raisins and figs. Everyone loved it!

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Reviewer:

Doreen

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Reviewed: Sep. 21, 2009

Flavor is a 5, but dish in not too colorful. I will make it again! I substituted potato and onion for turnip (no turnips at the local farmstand)

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April Fool

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Reviewed: Jun. 12, 2008

I loved the flavors but I don't have nutmeg so I changed nutmeg to fenugreek and it was delicious! I also used radish instead of turnip. What a wonderful smell! Mmmm. Thank you!

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Reviewer:

naomikauf

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Reviewed: Sep. 22, 2007

A fantastic combination of flavors. Great for those cooler fall nights when stews keep you warm from the inside. This one quickly became a favoritte in our family.

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Reviewer:

TPFEISEL

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Lancaster, Ohio, USA

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Reviewed: Dec. 27, 2006

A little on the sweet side. I would reduce the amount of raisins and also chop the figs into very small pieces. For some reason, my meat turned out a bit too chewy, even though I followed the directions to a T. Perhaps next time I would shorten the browning time in the pan. That being said, it's an interesting twist on stew and has lots of great flavor.

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