• Fortify the broth by adding some polenta or rice; the thicker the stew, the richer it will seem. Or stir in coarsely chopped vegetables, such as meaty mushrooms or beans, to make the stew chunkier.
• Don’t try to make a totally fat-free stew. Sautéing the aromatics and sometimes the meat in just a little oil or butter improves the flavor dramatically.
• Be sure not to overcook the meat, poultry or shellfish. The fastest way to ruin the taste of a stew is to toughen up the lean protein.

Published January 1998