The girls and I harvested the potatoes from our garden just a few days ago. This year, I planted red, Yukon gold, and purple potatoes. Like the purple carrots, purple potatoes also contain the antioxidant anthocyanin, making them extra healthy and pretty.
The only reason I bothered to gather them was so I could cook the most delicious stew ever. Seriously, this is the best stew I have ever eaten. I leaned the recipe from my mom. When I got married, my husband help improve it with his phenomenal tastebuds. Then with my constant search for nutritional knowledge, this has become a truly fantastic, super nutritious meal that goes wonderfully with buttered toast. (Did I talk it up enough? I’m only being slightly facetious.)
The recipe goes something like this.
1 lb. stew beef
1 onion, diced
1/2 lb. baby carrots or large carrots, chopped
5-6 potatoes, cut in 1/2″ cubes
2 – 15 oz. cans tomato sauce
2 C. chicken stock
Brown stew meat in a soup pot. Salt and pepper. Add onion, carrots, potatoes, and tomato sauce to pot. Fill both cans with water and add to pot, 30 oz. total. Add chicken stock. Cook over medium heat until boiling, about 30 minutes. Then reduce heat to medium-low and cook for 3-4 hours or until potatoes are falling apart. Stir occasionally.