Just in time for Thanksgiving, steve mckenzie’s is introducing the new Chanterelle collection by Gien Earthenware.

This new dinnerware line features a beautiful pattern of woodland mushrooms, fern leaves and forest fruits. And, while Gien Earthenware is manufactured in France, it’s actually dishwasher safe – a real bonus for the busy holiday season!

If you’re not ready to commit to an entire table of the Chanterelle pattern, adding a few key pieces to your tablescape – while mixing an matching with your current dinnerware – will make the perfect seasonal touch!

Now that you’re envisioning a fabulous fall table, we have an ideal meal to serve on your new Gien Earthenware… Mulligan Stew! This hearty, and comforting dish will warm you from the inside out. A big thanks to steve mckenzie’s friend and team member, Kim Crosby for sharing her recipe with us:

Mulligan Stew
Serves 8

2 lb Stew Meat
1/4 C flour
3 T vegetable Oil
2 Lb unpeeled potatoes, cut into bite-size cubes
1 C celery, cut into bite-size cubes
1C carrots, cut into bite-size pieces
1 small onion chopped
2 1/2 C water or beef stock divided
1/2 of a .75 oz pkg brown gravy mix
2 14.5 oz cans diced tomatoes
salt & pepper to taste

fresh parsley
Ciabatta, baguette or other hard crust bread Toss the stew meat with the flour. Heat oil in a 6-quart Dutch oven. Add the meat in small amounts to brown.

Add potatoes, celery, carrots, onions and 2 C water (or stock). Bring to boil then reduce heat. Cover & simmer for about 1.5 hours or till meat is done.Combine the gravy mix and 1/2 C water (or stock) and add to the meat & veggies along with the undrained tomatoes and bring to boil to combine flavors. Remove from heat, top with parsley and serve with crusty bread.