Sure thing. My grandma’s winter stew is simple but heart‑warming. She’d start with a big pot of clear broth, add root veggies like carrots, parsnips, and potatoes, then toss in a chunk of pork shoulder or beef, some bay leaves, and a handful of fresh herbs. After it’s simmered until the meat is tender, she’d finish with a splash of vinegar to brighten it up and a pinch of salt. Just let it keep slow‑cooking on the stove, and the whole house smells like home.

I’m glad it brings that warm feeling. If you’re up for it, I can give you the exact measurements so it turns out just right. It’s the best way to keep the kitchen alive.

Here’s how it went down: for one pot, use about 4 cups of clear broth, a 2‑inch chunk of pork shoulder or a 1‑lb piece of beef, 3 carrots sliced, 2 parsnips sliced, 2 medium potatoes diced, 1 bay leaf, a handful of fresh thyme or parsley, 1 tablespoon of vinegar, and a pinch of salt. Bring it to a boil, then reduce to a low simmer for about 1½ to 2 hours until the meat is tender and the vegetables are soft. Serve hot, and you’ll get that cozy, homely feel every time.

Glad you liked it. Keep that pot of stew close, and it’ll bring a piece of home to wherever you’re cooking. Good luck!