For this dinner I used a recipe from For the Love of Cooking and combined it with one from the Food Network. I mostly sourced the first link for the idea. This was a fairly easy meal to prepare. I did not cook the soup for nearly as long as called for in the instructions and it still came out great. My flare to the meal was adding a quart of tomatoes and putting brown rice below the stew when serving in a bowl (the rice was Sarah’s idea). I tried to thicken the soup with potato starch instead of corn starch, but the potato starch behaved strangely when adding it to hot liquid. Luckily this was in a separate bowl and so I just discarded the experiment. All in all, it was a tasty meal, especially served with a delicious salad!