Nothing hits this time of year like a nice hot stew. I’ve been using a slightly altered family recipe and it’s simple to make but so good. Honestly, it looks like most recipes online are super similar. What’s even better though — I’ve been serving the stew with some horseradish cream, found in the NYT cooking recipe. Next time I make this, I want to experiment with more root vegetables, maybe some parsnips or beets. It’s an ever-evolving recipe.
