When the temperature dips into the 30s and 40s this time of year, it’s time to start thinking about making some good, slow-simmered stew on the stove.
Using a combination of small cuts of meat (beef, pork, veal or lamb) along with various vegetables of your liking, and then placing them in a large covered pot and simmering them in a seasoned liquid for a long period of time would probably constitute being called a stew.
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