Always add a bay leaf.
(Ok, technically it’s not a veg.)
Remember me to one who lives there.
I always use 2, just in case.
Me, me! I love 'em. They taste like a cross between a potato and a turnip, and I always buy one to dice into my beef stew. Or into a mixed vegetable soup, for that matter.
I love chunks of celery in beef stew, but Mr. brown hates hates hates celery, so I always have to forego it. Damn.
Such a timely thread.
Mrs. J. is going to make her world-famous beef stew tomorrow. It will include potatoes, onions, turnips and green peas. I might talk her into adding sweet peppers.
I meant Paula Dean.
:smack:
They’re almost always available in Iowa. You prepare and cook parsnips like carrots; peel them, and in the case of parsnips, remove the woody care. Unlike carrots, I wouldn’t recommend eating them raw.
Like rutabagas, which I was also going to recommend, they are usually coated in beeswax so they don’t dry out. I like to use those as well. Turnips are too strongly flavored for me, to use this way.
No, no tomatoes please. And I might put in corn instead of peas, but not both (it’s a texture issue). Hate parsnips, nasty things. Mushrooms are acceptable. Carrots and potatoes are cut into fairly large pieces, onions and celery diced, they should disappear. Meat the same size as the carrots and potatoes.
I don’t think anyone has addressed what cut of beef you use. Definitely not that pre-cut-up “stew meat.” It’s usually chuck roast for us.
These are generally all I need, though I will add parsnips if they are available (not generally a given, around here)!