Serve with mashed potatoes or crusty bread to soak up the savory juices.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a covered pan or microwave to retain moisture.
Variations
Add parsnips or turnips for a different root vegetable twist.
Use red wine or Worcestershire sauce in place of part of the broth for deeper flavor.
Make individual servings in a Dutch oven or oven-safe pot for baking at 325°F (165°C) for 3–4 hours.
