We all, I am sure, know how to make stew. Mirepoix coarsely cut, potatoes diced, beef or chicken diced 1" dredged and browned, homemade stock, garlic and bay leaf, some peas in at the end. Cook low and slow.
Makes a damned good tasting stew, but is same old, same old.
What is your secret ingredient, spice or herb that brings it up to something different/interesting?
I won't tell anyone. It will be just between us.
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