By Bergy on June 28, 2004
Photo by GaylaJ
Photo by GaylaJ
"This is a little different than the stews I could find on Zaar. It is by Philomena Corradeno's Chopping Block with a few small changes by me. Serve with a green salad and some crusty bread to sop up the sauce. If you wish you may thicken the sauce by adding 2 tsp cornstarch mixed with 1/4 cup cold water for the final 15 minutes of cooking. I like mine with out the thickening."
Serving Size: 1 (1151 g)
Servings Per Recipe: 4
"I used 6 cups of chicken broth. This recipe was wonderful. Bob and I both loved it. Bob went back for seconds. I will make this again."
"It really brought out the flavor of the lamb! I used white wine and chicken broth. I think the parmesan cheese is really important to the flavor. I had a little less lamb than called for but used lots of mushrooms to add a little more to the meal. Yum!"
"While grocery shopping today I bought some leeks specifically so I could make this stew :-) I made it pretty much exactly as written except no potatoes as I'm not allowed those in my diet, and about 3 cups of mushrooms since my family and I love the things! And we didn't have any parmesan cheese so I just excluded that. I used 2 cups of vegetable broth and 2 cups of beef broth. It was absolutely delicious!!! I think I'll definitely be making this again :-) Thank you for a fantastic recipe."
"Very good! We enjoyed this very much. I used 2 cups of red wine and 2 cups of broth. Thanks Bergy!"
"Wonderful stew, Bergy! I had leftover boneless leg of lamb I cubed to use in this recipe, so I made an adjustment or two to the steps simply to accommodate the use of cooked meat. I used beef broth and red wine, also adding some beef consomme' to add some richness I was afraid would be lost since the meat had already been cooked. I grated parmesan for the soup, but totally forgot about sprinkling the rest on the servings. Didn't taste like it was missing anything, though--it was just delicious! Thanks for sharing the recipe."