McIntire's Lamb Stew Recipe Reviews - Allrecipes.com (Pg. 1)
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Reviewed: Oct. 5, 2014
I added 3 parsnips, chopped and a rounded tsp of rosemary and upped the thyme to a full tsp. The flavor of the whiskey, while not overly strong seemed to mask the flavor of the parsnips and herbs. IMO, adding Guinness would be better.
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Photo by BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Long Beach, New York, USA
Reviewed: May 19, 2012
This was a solid recipe. Everything in it was fine, but the overriding opinion was that there was something missing. Others have suggested that tomato paste or white wine would work, but neither of those resonate as the missing ingredient. It was very, very good, just a touch bland for our tastes. Maybe dill, maybe rosemary... It is definitely not the last time I'll make the recipe, but I want to figure out what that last ingredient might be first!
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 22, 2011
We had it for a St. Patty's Day party and it was awesome although I did change it up a bit. I added 1/2 cup of dry white wine and upped the Irish Whiskey (Jameson). I also used yellow boiler onions instead of cut yellow onion. Everyone loved it and the woody flavor from the whiskey was an interesting touch. We served it with Irish Soda Bread and it was great!
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Cooking Level: Expert

Home Town: Manchaca, Texas, USA

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Reviewed: Sep. 5, 2010
A standard slow-cooker lamb stew with the addition of a shot of booze. Hardly original, but the booze does not spoil it - nor does it add that much to it. An edible dish, but not worth MY time to change from my tried and trusted recipe I have been using for years. I emphasise that this reaction is based upon MY taste characteristics. Others may find this good, particularly those who have not had a lamb stew before.
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Cooking Level: Expert

Home Town: Canterbury, Kent, England, U.K.

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Reviewed: Mar. 23, 2010
Well, I should start by saying that I didn't use Irish whiskey, as I couldn't find any, so I used Scotch. But even so, the stew needed at least 1/3 a can of tomato paste for flavor, as there wasn't a ton there, and even though I tossed the lamb chunks in flour and browned them beforehand, it really wasn't very thick. I think with modifications, this could be a really nice recipe - the whiskey is a good background flavor.
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Cooking Level: Intermediate

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