By madchen-girl on March 17, 2005
"This stew is very flavorful -- I get compliments every time I serve it. Whenever I make a pot, I always put at least one serving in the freezer to enjoy on a cold winter evening. The recipe was adapted from Maryana Vollstedt's "The Big Book of Soups & Stews." You can also use beef or veal in this recipe, but I prefer lamb because it is more flavorful."
Serving Size: 1 (390 g)
Servings Per Recipe: 4
"I would love to be able to rate this recipe. Was looking for a lamb stew and this fit the bill but realized it only called for 1/2 lb. lamb for 4 people!!! There must be a mistake. Perhaps it could be corrected and thanks."
"This stew was delicious! I did make several modifications, though I'm sure it is just as good in the original. My modifications were: I substituted half of the stock with 1/2 cup of Guinness and 1/2 cup of Bordelaise sauce. I used 1/4 cup of barley instead of potato and put it in after the stock, etc. came to a boil. The last touch is to sprinkle a few drops of red wine vinegar on the bowl as you serve it which gives it that last bit of kick! Overall, a fantasic recipe and I'm happy to be the first to review it!"