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Simmer, Don’t Boil
When preparing soups and stews, the simmering step is most critical. For example, a beef stew that has boiled quickly will not taste or look as good as one that has gently simmered for several hours. When roughly boiled, the meat will toughen and become stringy and the vegetables will break apart.
Most soups can be made ahead and kept covered in the refrigerator for two to three days. Some ingredients, like potatoes, do not freeze well. They should be cooked and added after thawing.
Nancy Freeman at the Department of Social Services shared a recipe for Quick Mushroom Stew with me recently and gave me the topic .
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