This stew is outstanding! It takes a lot of time to cut up everything, but it is well worth the work. I took great care in trimming the fat from the lamb, and there was no visible fat on the stew after it chilled. Our neighborhood restaurant makes their stew using sour cream, so the next day, for the remaining half of the original stew recipe, I beat 12 oz. of sour cream with 1/2 cup of flour, then added about 3 cups of the warmed stew to that mixture and beat it well to mix thoroughly, then added that back to the remaining pot of stew. I let it boil for 5 minutes, and it was a superb twist, with a little more zip, as the flavor had mellowed from the original recipe day earlier. Thank you, Danny O'Flaugherty for a fantastic recipe!!
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This stew is outstanding! It takes a lot of time to cut up everything, but it is well worth...