Beef stew: it’s what’s for dinner

I always tend to go a little crazy when vegetable shopping in Krieger’s. Josh instructs me to get both green and red bell peppers for Spanish rice, and I end up buying them in green, red, orange and yellow.

The same thing happens when I buy the ingredients for beef stew. This particular one has three kinds of potatoes (Idaho, Red, and Yukon Gold), two types of onion (green, and a giant yellow sweet onion), garlic, brussels sprouts, an entire pound of baby carrots, two parsnips, and three turnips. Oh, and a pound and half of rump roast instead of stew meat. (It’s more tender and not as stringy as stew meat.) Needless to say, there’s enough stew for about 8 people, and I spent an entire hour cutting and peeling all of those veggies while Josh browned the meat and seasoned everything, but it was SO worth it!

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