I'm giving this 5 stars because I think it has the basis for a really good recipe, but it is ripe for variations. I used boneless country-style spareribs, cubed, so of course it needed to cook a bit longer. I used Hubbard squash because it was on sale..couldn't find any squash in the freezer section. Two cups of red potatoes rather than russet. Had to giggle at the review that said they didn't care for the stew because they didn't like rosemary. 1/4 ts rosemary? Really. I used about 2 ts fresh rosemary and one ts fresh sage; more salt and lots of fresh ground black pepper. It's what my family calls "homely" food. Not a great looker, but mighty tasty. I think it will be better tomorrow.
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I'm giving this 5 stars because I think it has the basis for a really good recipe, but it is...