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Recent Reviews

Re:Beef Stew with Root Vegetables and Horseradish

I love this stew! I've made it probably a dozen times at this point and it always turns out amazing. Some changes I've made for personal preference are: reducing the amount of meat (3 lbs is plenty if you're doubling the recipe), adding mushrooms to the first batch of vegetables, and chopping all of the ingredients smaller. I've found that 2.5 hours in my oven yields the perfect doneness for the vegetables.Browning the meat is key! Also make sure you core the parsnip or it will cause some stomach discomfort.Thank you to Molly Stevens for making my husband's day every time I make this stew!

Posted: 03:13 pm on September 16th 2015