The challenge is to not create a pot of “mud”
(not like a “bad painting,” where you combine vibrant colors, but end up with a muddy brown hue)
A Good Stew is a colloration of ingredients, with each component identifiable
So you cook some things separately
and you add some ingredients late
Beans and Rice
Garbanzos and Brown Rice
Greens and Grains
-Farro, Barley, Amaranth, Quinoa
Some Spices and a Crumbled Chipolte
-Corriander, Cumin, Cayenne Pepper
A Sauté of Vegetables
-maybe the hard stems of asparagus (reserving the tender tips)
-maybe the peeled stems of broccoli (reserving the florets)
-the stems of greens such as kale
Preserving integrity of ingredients and not over-cooking
Use of Stock
Big Pieces of vegetables
-a large piece of rutabaga
-sweet potato
-tender tips and florets
Some Meat
-chewy piece of skirt steak
-lamb shoulder or stew or sale
-large pieces of poached chicken, marinated
-frozen seafood stew mix
-frozen raw shrimp
Frozen Corn or Peans
Sliced Mushrooms
