It's especially nice to use this recipe in fall, when the weather gets crisp and Nebraska's apple orchards start selling fresh apple cider. This entree's subtle sweetness is a welcome change from other savory stews. We enjoy it with biscuits and slices of apple and cheddar cheese.
-Joyce Glaesemann, Lincoln, Nebraska
This hearty stew is a favorite with our family, along with a basket of homemade breadsticks. Since lentils don't require the long soaking time that dried beans do, you can begin making this dish just an hour before supper—not the night before!—Carol Wolfer, Lebanon, Oregon
When I was growing up in Ohio, my mother often made this stew for Sunday dinner. She'd put it in the oven before we left for church, and I remember how pleasant it was to come home to such a wonderful aroma! No one ever was late sitting down at the table on those days!
This warming, stick-to-your-ribs main dish was one Mom relied on often to feed us 13 kids. Mildly seasoned with lots of satisfying ingredients like barley, potatoes and carrots in a tomato-beef broth, it still hits the spot on cold winter days. -Lucile H. Proctor, Panguitch, Utah
“This is a delicious stew,” says Carma Blosser of Livermore, Colorado. “The sausage and turnips give it really special flavor.” A slice of crusty bread makes a great mop to clean up any remaining broth!
My mother has been making this stew since the 1940s and prepared it for our family many times through the years. It's loaded with vegetables for wonderful flavor and pretty presentation. - Judith Wood, Fredericktown, Ohio