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* 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.


  

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