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Can this dish be done in a slow cooker?
Hi Jay, I think you could do step 3 in a slow cooker.
I did just that – put the stew in the crock pot set to high and ran errands for 3 hours. It was yummy!
would be nice if you included nutrition values with the recipe! tasted great!
You did a great job rebalancing the ingredients in this recipe. I followed the recipe to the letter and it came out great! This is a keeper!
I made this recipe today with stew beef. It came out delicious! I used 5 lbs of chuck cubes and increased the other ingredients roughly proportionately. I lightly braised the beef in a hot wok after marinating and before adding to the stew. This gives a better texture to the meat. I also added salt to taste at the end–the recipe doesn’t mention salt.
I used prunes instead of other dried fruit. Simmer times were quite a bit longer, maybe because of the increased size of the recipe.
I was concerned it was going to be too thin, but with the honey and a long simmer at the end the sauce came out perfectly: thick and glossy and flavorful. Yum!
I found the liquid to be thinner than expected – maybe I should have cut it back on stock to begin with since I cut back on the butter by 1/3. The lamb itself was delicious and tender. All in all, an interesting and filling dish that was easy to make.
Made this last night. Used 3 lbs. lamb, but unsure if you really meant 2 (in comments and the picture). I really enjoyed the recipe combo of ingredients. Next time I might up the liquid and lower the amount of almonds. I kept bumping into them and it was a little distracting. Maybe I will grind the almonds into a paste and add it to the extra liq. I might add prunes too. Anyway, thank you. Next… chocolate and zucchini cake. YUM! (found you via a Chowhound member).
I just made this for company last night… heavenly. So easy for such a flavorful and complex taste. One note is that I found it took about an hour cooking with the lid off for the sauce to reduce enough. But boy was it worth the wait. Everyone cleaned their plates! Thanks, Elise!
Tried this for dinner tonight and it turned out great! Just be warned that it takes a long time to make and the suggestion to cut back on the honey is worth it – the stew was still very sweet even though I used 1/2 a lemon to temper the honey.Thanks Elise!
This looks so yummy! I’m thinking of trying it in a slow cooker for this weekend — any thoughts or tips?
I’ve been looking at your blog for a couple of months now and it’s always faboo!
Quick question about this recipe: Do you think it would work as well using olive oil instead of butter and vegetable stock instead of chicken?