This flavorful stew works well with a variety of wild game. The meat turns out to be very tender and the sauce is thick, with a nice pepper presence. We like the stew on the hot side, so season to your taste.
“I love pot roast, but since I live alone, I find it easier to cook stew meat,” Roberta Young writes from San Diego, California. “I cook 3 pounds of lean beef stew meat or a roast I cut up myself…whatever’s on sale. Then I make my recipe for Beef Stew Mix, divide it up in three containers and freeze. You can alter the seasonings, if you wish.”
"I try to serve this rich savory soup at least once a month during our cold winters," writes Laurie Suhrke (at left with husband Paul), Plymouth, Wisconsin. "It's quick to make and has a wonderful fresh mushroom flavor."
The lively flavor of lemon perks up this rich, brothy soup accented with sugar snap peas. “I enjoy this soup with a green salad, sourdough bread and a glass of white wine,” writes Celeste Buckley from Redding, California.
I LIKE TO CREATE new dishes for my husband and me. I'd rather fuss over a meal and set a fancy table than go out to eat.
I often serve this soup on special occasions such as our wedding anniversary...we have celebrated 56 of them!
-Bessie Hulett, Shively, Kentucky
Chock-full of veggies, this chunky soup is nearly a meal in itself, says Regina Cook of Crowley, Texas. “I got the recipe from my parents, who made it for years. Now my friends ask to come over whenever I make it,” she adds.