Peppermint Patootie > wrote:
: 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

Green peppers are lovely in the stew. they werein the original Joy Of
Cooking recipe for Gaston beef stew that I developed my own, vegetablier,
tomatoier one from. Something I also use are a few chole cloves-say 6-8
That also came from the original recipe.

Wendy