In article >,
"W. Baker" > wrote:

> 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.

I put cloves in my Brunswick Stew, but not in my regular stew.

PP