Last week, Michael and I celebrated St. Patrick’s Day with this delicious shepherd’s pie and an oatmeal stout (this one). Shepherd’s pie is a classic comfort food, and I was really happy with how this recipe turned out — I only made a few small changes to the original.
Michael and I often enjoy this hearty beef stew during the fall and winter months here in Minnesota. Since it’s easy to make this recipe in the crockpot, it’s the perfect meal to come home to on a chilly evening. This family recipe is originally from Michael’s mom, and we’re certainly glad to have it!
The chilly weather last weekend in the Twin Cities inspired Michael and I to create this easy and delicious recipe for a fall vegetable stew. The base to the recipe is a kabocha squash, diced tomatoes, and chicken broth. We then added carrots and parsnips, which gave the stew a complex, hearty flavor. Our stew was vegetarian, but it would also be vegan with a substitution for chicken broth. It’s a perfect weekend meal, but we also found that the leftovers reheat well for a quick weekday lunch.
Michael made this simple and delicious stew for lunch today when we finally cleaned out our fridge after returning home from our honeymoon. We found an abundance of celery about to go bad, and 4 already-opened bags of baby carrots — and so immediately thought stew.
This delicious stew takes a couple hours to simmer on the stove, and so it would also be a perfect recipe to cook in a crockpot on a busy day. Michael and I enjoyed the hearty combination of flavors from the bratwurst, pork ribs, and shiitake mushrooms. We served this simple lunch with rye toast and baby dill pickles, and recommend that you give it a try too!