Made this tonight to rave reviews from family and friends. I made it in a crockpot, so I browned the meat first, then the onions and deglazed with a little white wine, then put all the ingredients together and set it on low for about 6 hours. I used canned pumpkin as suggested by Gingertrees, as well as dried thyme. I did put in a nice bunch of flat-leaf parsley, as well as about 1/2 t fresh nutmeg, 1/4 t cayenne and a bay leaf. Perhaps it was because I used brown rice, but I needed to add an extra cup of water to get a stew consistency. Otherwise, it was more like a lumpy mess. :) Quite delicious lumpy mess, though!
Very hearty and good! I made a couple on-hand modifications: - 2 - 2 1/2 c. canned pumpkin instead of boiling my own - ground thyme and parsley instead of sprigs 1 suggestion: next time, I'll boil the turnips with the meat - they were a bit tough.