Cécile Stelzer Johnson wrote:Since stew is usually made with the toughest cuts of meat, I like to add red wine. That softens the tissues right up and make the meat a lot more tender. If I have the time, I like to soak the stew meat in red wine.
When making stew, slow and easy does it: It should simmer, not boil.
At the other extreme, when you are really pressed for time, do like my hubby: Pressure cook the darned thing, then add your veggies.
Otherwise, yes, potatoes, carrots, celery, onions and spices.
Something else that we don't often think of adding is parsnip.
Parsnips really sweeten the stew.
Came here to say parsnips. Complements carrots so well.
Sometimes when I want a really simple comfort food I use carrots, parsnips, cabbage, and potatoes with a broth base (whatever I have on hand) plus whatever seasonings the spirit moves me to grab that day. Served with a crusty bread or even cornbread.
