Reply #14: I made a big pot of stew at work the other day that was very well received

[Arkansas Granny]

by the guys that happened to be working at the shop that day.

My method is pretty much the same as yours, but I had some different ingredients and seasonings.

To start with, I had venison to work with. I used a couple of roasts and cut the meat into about 1" cubes. I wasn't able to get all the meat off the bones, so I simmered them along with the stew meat to et more flavor in the broth and then the remainder of the meat came off easily.

In addition to the usual onion, carrot and potatoes, the guy that donated the meat requested turnips and rutabagas in the stew (because he found a recipe that uses them). I also added celery and mushrooms. Like you, I added some frozen peas in the last few minutes.

For seasoning I used thyme, rosemary, sage, garlic and a dash or two of Worchestershire sauce. I would have used bay leaf, but the jar was empty.

It made a large pot of very flavorful stew that would have been even better the next day, but there was so little left that I just took it home for supper that night.