A few weeks ago, before it was really cold, I was working on some food photography with CY-IWANDER. I made a bunch of food for the shoot, including a variation of this crockpot stew concocted by chef Grant Achatz, owner of the famous Alinea Restaurant in Chicago. It had an unbelievable flavour complexity thanks to a mix of veggies, dried fruits and the acidity of the tomato juice and lemons. The farrow also added nice texture. It's perfect for fall/winter and can be easily modified based on whatever ingredients you have on hand. Adding beans or chickpeas will give it a protein boost. If you try it, let me know what you think!