http://community.tasteofhome.com/forums/14.aspxThis is an unmoderated area. We ask that you don’t use this section, but rather use the <a href="http://community.tasteofhome.com/forums/30.aspx">Recipes forum section</a> for recipe discussions.enCommunityServer 2007.1 (Debug Build: 20917.1142)http://community.tasteofhome.com/forums/thread/5345697.aspxSat, 15 Mar 2008 14:53:57 GMT4f9c320f-4976-407b-aaa6-a20a3bf3b498:5345697Bosox_MA0http://community.tasteofhome.com/forums/thread/5345697.aspxhttp://community.tasteofhome.com/forums/commentrss.aspx?SectionID=14&PostID=5345697<p>Copying this for later.&nbsp; I had always heard that &nbsp;Irish Lamb Stew always called for NOT&nbsp;browning the meat first--which made it different than other stews.&nbsp; Anybody ever hear this?????</p> <p>Barb&nbsp;</p>http://community.tasteofhome.com/forums/thread/5345504.aspxSat, 15 Mar 2008 13:02:28 GMT4f9c320f-4976-407b-aaa6-a20a3bf3b498:5345504administrator0http://community.tasteofhome.com/forums/thread/5345504.aspxhttp://community.tasteofhome.com/forums/commentrss.aspx?SectionID=14&PostID=5345504<p><B>Meet the Cook:</B> With our busy schedule, I cook lots of stews. This one - handed down to me by my mother-in-law - is nice because you can prepare it on the weekend and reheat it during the week. It's a great full-course meal...put out hard rolls and French bread, and you're set.</p><p>My husband and I have a son, 11.</p><p>-Jeanne Dahling, Elgin, Minnesota</p><p><a href="http://www.tasteofhome.com/recipes/Irish-Lamb-Stew">View this recipe now</a></p>