Reviewed: May 21, 2012

I did change this up a bit, since I didn't want to measure anything. My only substitutions were that I didn't have celery or mushrooms, I used home-made broth instead of canned, I didn't use tarragon, I added a little bit of salt and pepper, and subbed corn starch for the milk. And good lord, is it amazing!!

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Reviewer:

future_chef

Cooking Level: Expert

Reviewed: Mar. 4, 2012

I took everyone's advice for increasing the amount of liquid and it worked beautifully - adjusted to 1.5 cups of chicken broth and 1.5 cups of milk. I would have loved to have had mushrooms and celery, but found asparagus to be a nice substitute (added toward the end of the cooking process to maintain vegetable integrity). Additionally, I found pre-seasoning the pork loin cubes fared well (seasoned with 1 tsp Penzey's Spices California Pepper mix, .5 tsp Bavarian spice mix, and .5 tsp Foxpoint mix.), and I used 3 large Shallots for the onion I didn't have. Left out the vinegar, sugar, tarragon, and traded the flour and red potatoes for corn starch and 1 large Russett with the peel left on. On a whim I added a 1/4th tsp of curry powder, which I thought gave the stew a little depth for what I had. Mixed with the sour cream and it resulted in a wonderfully hearty concoction. I'm keeping this one!

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Reviewer:

watkins.km

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Reviewed: Jan. 21, 2012

I think this stew is great. It was even better reheated (like alot of stews are). I do not believe it was boring at all like another review stated. This is also a very healthy stew. I am picky about my meals and I rate this an A+

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Reviewer:

stevechell2000

Reviewed: Dec. 5, 2011

Made this today for tonight. Stew always better after it sits. I thought I had all ingredients at hand and I had all but sour cream and didn't have any of usual substitutions so used some neufachtel in lieu of sour cream. Also added some thyme (mushrooms need it for me). I did simmer my meat separately for about an hour just to make it extra tender than added my veg. Really great flavors. Thanks for a different twist on stew.

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Reviewer:

kbarnett

Cooking Level: Expert

Living In: Girard, Ohio, USA

Reviewed: Nov. 17, 2011

Nice and easy, a little bland, but that's probably because I left out some key ingredients, such as the sugar, vinegar, mushrooms and sour cream, due to my 7 year old son being rather fussy. I mashed potatoes and served the pork, veggies, and gravy over them (I loved the creamy gravy this made)! For veggies, I only had carrots, a tiny bit of onion, orange peppers, and towards the end I sprinkled in some frozen carrots and peas, the peas were great! I will make this again, and add some other veggies. p.s. I only had basil and not tarragon. Thank you for a great recipe!

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Reviewer:

dropsofjupiter

Reviewed: Oct. 20, 2011

I don't normally review recipes on here BUT I had to review this one! My husband does not like soup, he does not like chunky potatoes, he does not like carrots.... but he LUVES this stew!!! I will def be making again!!

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Reviewer:

bdayley

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Reviewed: Apr. 3, 2011

I hesitated 5 stars only because I didn't have all the ingredients listed, so I modified, but I'm amazed at how it turned out enough, that I will try it with the ingredients. As always, I enjoy recipes that are flavorful and healthy. The flavors were wonderful. I added garlic herb seasoning and balsamic vinegar since I didn't have apple cider. I didn't have mushrooms or celery, so I used zuchinni. I think lots of different kinds of vegetables would work well. Those darn carrots though. Next time, I will pre-cook the carrots some. I don't like undercooked carrots. Very happy with this basic recipe that works well as a foundation for a really different kind of stew.

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Reviewer:

kalgal

Cooking Level: Intermediate

Home Town: Kent, Washington, USA

Living In: Sequim, Washington, USA

Reviewed: Apr. 1, 2011

I really enjoyed this recipe - only changes I made was to increase liquid (used chicken broth) and the therefore used a little more flour to thicken. I also used balsamic vinegar (only thing I had). Very good

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Reviewer:

Ennismore

Reviewed: Feb. 23, 2011

Really good! Exceeded expectations! sour cream gives a very good flavor. Plus easy to make!

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Reviewer:

Amy

Reviewed: Nov. 8, 2010

I wouldn't make this again. I felt it was too bland, too sweet and not enough flavor. What is the point of the sugar and vinegar? Now I have this huge pot for two people and will be stuck with it til its gone. Hope the flavors marry overnight maybe then it'll have a chance.

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