SHARON'S BELMONT STEW A red wine, thyme and tarragon flavored vegetable and tomato stew. Makes 14 cups 2 T. margarine 1 lg. baker’s potato, peeled and cut into 3/4 inch cubes 1 lg. turnip, peeled and cut into 1/2-3/4 inch cubes 1/2 lb. carrots, peeled, cut crosswise into 3rds, then lengthwise into quarters 1/2 lg. … Continue reading SHARON’S BELMONT STEW