Comments on: Sweet Beef Stew

By: The Chickenless Chick

The Chickenless Chick — Mon, 16 Nov 2009 17:07:09 +0000

Great idea for using up your POM! The sweet potatoes were a clever addition as well.

By: Meg

Meg — Sat, 14 Nov 2009 19:46:51 +0000

It is a little sweeter than I would call ideal, but I don’t know if that is because of the POM, the sweet potatoes, or a combination of the two. I think we used four potatoes when we made it, so that’s why I dropped it down to three in the recipe.

By: Natasha - 5 Star Foodie

Natasha - 5 Star Foodie — Fri, 13 Nov 2009 19:45:29 +0000

A delicious stew! I love the Pom here!

By: Brad

Brad — Fri, 13 Nov 2009 04:54:32 +0000

I bet the POM really tenderized the meat, although after cooking for 8 hours it was probably really tender anyway. thanks for the recipe.

By: Jessie

Jessie — Thu, 12 Nov 2009 21:33:25 +0000

I like the idea of infusing pom juice into a stew sort of a savory/sweet thing going on. This sounds really comforting and delish

By: Kristen

Kristen — Thu, 12 Nov 2009 17:35:38 +0000

On a cold day nothing beats a big bowl of beef stew. Had some fabulous versions of it last year traveling in Ireland and England (most of them contained Guinness). How does the POM affect the flavor? I typically use wine or a lager of some sort to make my stew. Makes it heartier and a bit zippy.

By: Leah

Leah — Thu, 12 Nov 2009 17:31:17 +0000

This sounds fantastic. Great use of the POM.

This post made me appreciate our so cal markets even more….and want some stew.

thanks Meghan

By: Meg

Meg — Thu, 12 Nov 2009 17:26:04 +0000

@Mathea – Your venison stew sounds good! I love venison but don’t have it too often. I wonder what kinds of things are at your market in the winter. Greenhouse-grown stuff?

By: Mathea

Mathea — Thu, 12 Nov 2009 16:29:20 +0000

POM stew is a great idea! I’ve always thrown dried cherries into my venison stew, this is a similar flavor I’d guess… sweet and a little tart?

I’m in Chicago, btw, and very much appreciate your comment on year-round farmer’s markets. There is one here now indoors in the winter, but the offerings are pretty paltry from Nov – April.

By: Noelle

Noelle — Thu, 12 Nov 2009 15:04:15 +0000

Great recipe and picture! Very innovative.