Besides wasting money, it spoils the simple, humble grace of great soups. There is no reason to splurge for Kobe beef, New York strip or rack of lamb for simple stews. Look for beef stew meat, leg of lamb, or pork shoulder. These meats also have a higher fat content that prevents them from becoming dry and tough after hours in the pot. Increasing cooking time at lower temperatures helps dissolve and tenderize the muscle tissue of the cheaper, tougher cuts of meat commonly used for soups or braises. Use the "low and slow" cooking technique, which entails cooking with low heat for a more prolonged period of time. You can double batches with ease, freezing some for a busy evening or allowing leftovers sit in the fridge for a few days, as the flavors develop even more complexity and harmony. It's virtually indestructible, simmering for hours over low heat while infusing your kitchen with that heady smell of hearty comfort food and sweating onions. You can add or change ingredients on the fly - like substituting one root veggie for another (who cares if you use carrots, parsnip, potato, or rutabaga?). Stew is a delicious, satisfying, seasonal specialty that is relatively easy to make. Lamb Stew with Chickpeas and Pomegranate Molasses (co-opted from Cooking Light January 2006)
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