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 Irish Stew Recipe Comments Page 1

We've received too many comments to include all of them on the main banana cake recipe page. So, the older ones are included on this page below.
From: Linda O'Neill
05 January 2010
Great Irish Stew recipe and easy to follow for a complete beginner!

From: Not given
05 January 2010
This my second time to use this recipe. I hope this is as good as the first. Give this a go you will be very happy with the result.

From: Michelle
08 January 2010
I am a beginner cook and found the recipe very clear and easy to follow. There are just a couple of discrepancies: when you say to fry the
> vegetables does this include the potatoes (I'm assuming not) and when was the thyme supposed to be added? Tasted very nice nonetheless!
Thanks for your comments, the recipe has been updated to take them into account.

From: Dawn
09 January 2010
I think this is a brill web page, done fab dumplings for my son who loves them. Will try casserole, with this snow down to keep us warm. Thank you Dawn.

From: Jill
09 January 2010
Being Irish I am ashamed to say i have never tempted to cook Irish stew before! I stuck to your recipe, and voila, the stew was gorgeous really tasty. But left in the oven for an 1hr and half. I will be using this recipe again. Thanks.

From: Jude
18 January 2010
This is really easy to do!  It was a big hit with the kids too. I used neck fillet for my stew and had it with some thickly buttered crusty bread. Very tasty.

From: Maria
5 February 2010
i love Irish stew but I never fry anything I layer everything the potato thickens the gravy.

From: Lorevil
7 February 2010
Being a Filipina who had an Irish boyfriend, this recipe is a great help for me coz Irish stew is his favorite! Thanks! God bless!

From: Scott
10 February 2010
I saw a recipe that added Guinness, Red Wine, Olive Oil, Garlic with everything above. Is that one a authentic Irish/Gaelic Stew?
ANSWER: No. Irish Stew in its original form was a meal eaten by poor people who used only basic ingredients. Wine they definitely could not have afforded as a cooking ingredient and Guinness would also have been beyond their means. Outside of southern Europe, olive oil was a rarity 50 years ago and certainly was never part of the authentic Irish Stew. Hope that helps.

From: Sara
20 February 2010
This is absolutely lovely! My second attempt is in the oven after loving it the first time. I make it with veg stock as I don't like lamb stock and use a bit of swede as well and it's really, really lovely. Just wish I had some warm crusty bread to go with it!

From: Heather
14 March 2010
Cooked this earlier as have an Irish housemate and paddy's day soon - we all absolutely loved it and very easy to cook!

From: Mick
17 March 2010
Easy to cook, truly delicious. Wouldn't use the roux as traditionally only the potato is used as a thickening agent for Irish Stew.

From: Not given
1 April 2010
Wow...this is my first time to make lamb stew. I hope my employers likes it. Can't wait to hear their comment.

From: Alison Kyle
19 April 2010
If u cut the potatoes up into tiny chunks if will thicken the stew for you and we never fry the fat we just add the whole lot.

From: Colin
19 April 2010
Please - it's not a real Irish stew without the fluffy parsley dumplings. Agree 100% Mick (17 March 2010) NO ROUX.

From: Mandy
19 July 2010
I have made this Irish stew loads of times now and it's always delicious. I tend to use the real 'value' frozen lamb chops from supermarkets and they work really well. Do be careful though when you're pouring the liquid out of your casserole dish cause I've burnt myself a couple of times doing that.

From: Micka Wallace
19 August 2010
No Fluffy Dumplings and no Roux. For a change add a small bottle of Guinness.

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