Reviewed: Apr. 1, 2012

This was a wonderful hearty meal! I used parsnips in place of the rutabaga and fire roasted red peppers in place of the tomatoes and reduced the barley to 2/3 cup. I will certainly make this again it was a huge hit!

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Reviewer:

Petal

Cooking Level: Expert

Home Town: New Lenox, Illinois, USA

Living In: Spencer, West Virginia, USA

Reviewed: Mar. 23, 2012

The final product was pretty tasty, but this recipe is somewhat labor-intensive for a one-pot meal. This was a hearty and satisfying meal in the end, and the leftovers were great heated up for lunch the next day.

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Reviewer:

Pam-3BoysMama

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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Jan. 20, 2012

Went to the butcher and got fresh lamb and some good Irish beer, made a loaf of Irish potato bread and we had a great meal. I would recommend this to anyone, we had our good friends over for supper and they loved it.

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5 users found this review helpful

Reviewer:

topfuel

Cooking Level: Intermediate

Living In: San Jose, California, USA

Reviewed: Jan. 8, 2012

Great recipe. I also used beef (and left out rutabaga) for the kids....can't wait to try it with the Lamb.

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4 users found this review helpful

Reviewer:

Warrior Cook

Cooking Level: Expert

Home Town: Kewaunee, Wisconsin, USA

Living In: Port Washington, Wisconsin, USA

Reviewed: Mar. 28, 2011

I questioned the addition of rutabaga...and I'm a big fan of rutabagas...and cut down to half the amount called for. I found myself picking out the rutabagas and set aside to eat separately. The rest was very good but just can't give it 5 stars...sorry.

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Reviewer:

Emily Tisdale

Cooking Level: Expert

Reviewed: Mar. 19, 2011

Wow! Amazing. It has so many layers of flavors. I would definitely make this again. We did use lamb, but I think it would be just as good with beef, however my husband disagrees with me ; ) One change we made is that we only used about half the rutabaga. Once we got it all chopped it was just so much and didn't look like all that chopped rutabaga belonged in the stew! We used the fire-roasted tomatoes that the recipe also calls for and I do like some kick to my stews, so we really enjoyed it, but if you don't like spice, then use a can of regular diced tomatoes. One more thing... it needs a bit more juice or water. Ours was really thick. I can see this recipe becoming a family favorite. Thanks so much for creating it JG!

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Reviewer:

amstevens

Cooking Level: Expert

Home Town: Wayne, Michigan, USA

Living In: Redford, Michigan, USA

Reviewed: Mar. 18, 2011

Made with Sirloin Tip so the kids would eat it. Made a great stew with a combination of favors. Easily enough for two meals for a family. Served with soda bread. Thanks for the recipe. The fire-roasted tomatoes add more than plain tomatoes.

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10 users found this review helpful