My stews are made with what I have at the time.
Always garlic.
I still have scallions growing in a bucket. Pulled them before the big freeze and put them in a bucket with dirt still on.
I mulched the heck out of my carrot crop and have them fresh in the middle of winter now, just got to uncover them and dig.
I still have potatoes in the bottom of the bucket so some of those.
I might start frying the tatos and carrots in butter like suggested, before adding.
From the freezer: sweet corn and red peppers.
Got some dried golden oyster mushrooms from the back yard.
Just a couple dried cheyanne peppers from my garden.
Throw in some red lentils to kind of make it less watery.
Did some work for a guy who raises good pork so I added that to the last one. Doesn't have to be beef to be stew right?
I add other stuff to the bowl after it's served: Salt, black or white pepper, nutritional yeast.
I am sort of surprised that others listed worcestershire. It's one of my gotos. Since Rupert Murdoch bought into heinz/lea and perrin.
I've been enjoying Portandia worsestershire sauce from azure standard, it's a little chunky, so shake it up before pouring.