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I use baby cut carrots in this recipe as a time saver, so I don’t have to mess with peeling and slicing. However, if you prefer, you can of course peel and slice carrots. I would guess probably about 5-6 medium carrots should do.
I didn’t really measure my potatoes, I just cut some up until it looked like enough in proportion to the rest of the veggies. You can use any kind of potato you want. I chose the red because it’s what I had on hand, and also, I don’t have to peel those. Huge time saver. If you use russet potatoes or baking potatoes, I recommend peeling those. But yellow or red are fine with peelings on.
The measurements for the seasonings in this recipe are on the light side. So be sure to taste test your stew about an hour before it’s done, then if you need more seasonings, feel free to add more to your taste, then cover and let it go for the rest of the time. Don’t worry, you won’t break the stoup. I do this with this recipe often.
Adapted from Allrecipes.com