A while back I mentioned that I had made the Pioneer Woman's chili, which turned out very well. The next recipe I tried was her Sunday Night Stew, found here with delicious looking pictures.
I thought it was amazing. The recipe was pretty simple, overall - brown the meat, then stew, add cooked vegetables, and enjoy. The long stewing time made it a little ambitious for a weeknight (I was up until 10), but I knew when I started that I was making it to freeze.
My stew did now get as thick as hers, and the sauce was not as rich a color as the pictures, but it was delicious. As promised, it froze well and tasted even better later on.
Next time I am going to brown the meat more, which I think will help deepen the color of the broth.
I can't say that this was a total crowd pleaser - Shawn was only moderately impressed by the addition of parsnips. I am not sure I am a huge fan of parsnips, in general, but I do think I like it in the stew. They are a very different taste - very rooty and a little sweet. After freezing, the parsnip flavor mellows and blends with the stew, and it becomes even better overall.