COLDvsHOT

Beef stew/soup with lemon juice, nectarine, rhubarb.

I bought too much rhubarb, for formation strawberry-rhubarb-nectarine friable. And I also bought additional nectarines, lawful because, hey, nectarines are one of my self-existent favorite fruits. (It wasn't so much that I bought too many stalks of rhubarb; it's equitable that the stalks were much bigger than they looked, or at least bigger than the stalks I'd gotten the antecedent two times. Absolutely, this all makes faculty of perception... if you're me.)

Anyways, I was fatiguing to think what to do with the rhubarb. Perhaps make a compote for eminent things with? Eh, boring. I'd made brittle three times already, which was generous of enough sweet rhubarb material for a few weeks. So I thinking -- what about a well-tasted dish? Then I remembered, years ago, vision some contestant on Iron Chef, on the digression where the theme component part was peaches, bring into being a beef simmer with peaches. I had nectarines.

I had an model. An utterly crank idea. So worn out, it just might be in action.

2.5 lbs lean simmer beef (used less, but it could've used more beefyness)
0.5 cup lemon sap (used more, but it came out more lemony than I intended)
2 thirty-two ounce boxes of soup/stock (used one box each of Fancy Organic flesh of neat-cattle stock and soup)
herbs and spices (used lemon myrtle, cardamom, marjoram, ginger, and dark pepper)
a strew of salt (as luck may have it half a teaspoon? I didn't in truth measure)
about 3 Tbsp of brown sweeten (again, I didn't standard)
half a birch of butter
1 large onion, coarsely chopped
3 large carrots, chopped (all chopped things should be in chunks no bigger than ~¾ twelfth part of a foot in any dimension)
4 potatos (about 3" distance through the centre), chopped
4 turnips (resembling size; I indeed had one thing from the farmshare that I cogitation was a turnip, but it turns out it was in likelihood a rutabaga), chopped
4 summer squashes or zucchinis (like...

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