"Peppermint Patootie" > wrote in message
...
> In article >,
> "W. Baker" > wrote:
>
>> Peppermint Patootie > wrote:
>> : In article >,
>> : "W. Baker" > wrote:
>>
>> : > Last week we had lamb stew, made with 2 lbs of
>> : > meat and all kinds of stuff tht lasted us for four meals!
>>
>> : I have two pounds of (grass-fed) buffalo stew meat defrosting for a
>> stew
>> : to break me of the turkey habit in a day or two. My fridge has somehow
>> : become overrun with late farmers' market carrots. Along with plenty of
>> : onions, a mess of garlic, and a token amount of Yukon Gold potato, I
>> : should have a decent stew.
>>
>> : Priscilla
>>
>> I just love the carrots tht are cooked inthe stew. I often use white
>> turnips(with the purple bottoms) peeled and chunked in lace of the
>> potatoes. Green pepper andcelerywould be nice too. Enjoy!
>
> Come to think of it, I think I do have some white turnips in the back of
> the fridge. Yellow, too, but that's too good on its own to put in a
> stew. I can't imagine green pepper in a stew, but I put celery in pot
> roast, so it should go in stew just fine.
>
> I like to put green beans in my lamb and goat stew.
>
> PP



When I make a stew, I put in quite a few carrots cut into 2 inch lengths, a
couple of parsnips, some small whole onions, some celery cut into 2 inch
lengths (and use the leaves too for flavor) and a couple of potatoes. I
also use a green pepper, and one can of tomatoes. About a 1/4 cup of
Marsala wine gives great flavor too. When the vegetables are all finished,
I throw in a handful of frozen green peas. The heat of the liquid cooks
them quickly and they add great color.

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Best Regards,
Evelyn

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