CookinJones

Note that some things (like potatoes and rice) are in more than one category. If you cook one of these for a long time they completely fall apart and thicken your stew, if you cook them for a shorter time then they stay firm and whole. Therefore, if you want your rice or potatoes to be in chunks then add them in the last 45 minutes or so, if you want them to be thickener then add it at the beginning of a long cook time.

You could make a stew with all of the listed ingredients, or as few as meat, potatoes (both as thickener and chunks), celery, onions, salt, pepper, and water. You can often just use whatever you have on hand.

Here is the method: In a large (up to 5 gallons) pot, brown the outside of your meat and aromatics in a little bit of oil. Drain any excess fat, add a little bit of water to deglaze the pot, and stop the browning. Start adding your vegetables. I usually am cutting up the veggies, and adding them as I go. Retain any vegetables that you don’t want to cook for a long time (those that will get too soft) until later. Add a safe amount (safe as in not too much) of seasoning, make sure there is plenty of water, cover and simmer.

Stir regularly, adjust the liquid as needed. When everything is starting to cook to the edible, but still al-dente’ stage start tasting it and adjusting your seasonings. Add seasonings a little at a time until it suits your taste. Add any vegetables that you have been holding out (like peas that you don’t want to turn to mush or potatoes that you want to be firm). If you are going to thicken the gravy with cornstarch, wait until near the end to do it.

Once your stew is fully cooked, don’t make the mistake of continuing to “slow cook” it until suppertime or it will all turn to mush. Tasty mush, but mush nonetheless.

Freeze leftovers in single serving size gladware for microwave meals.