- Stir in the broth, potatoes, sweet potato, carrots, parsnips and
- garlic. Cover and cook on low for 7-9 hours or until meat is tender.
- Stir in jelly; sprinkle with bacon.
- Yield: 6 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.