"Damaeus" > wrote
> tender. Then I make a roux and use some of the liquid from the crock pot
> to make a gravy, and i have to say, using liquid that's been slowly
> simmering away for about eight hours, it's so good I'd almost like to put
> it in a cup and sip it like coffee or hot chocolate. And hell, why not?
> lol

I'm with you. A good broth/gravy is amazing.

>
>> This time around I used the fat I skimmed from the stew, put some in a
>> small sauce pan, added an appropriate amount of flour, browned it nicely
>> into a kind of roux, then added this to the stew after the vegetables
>> were done. It turned out perfect.
>
> Yes. I've never done that with carrots and potatoes. I actually hate
> potatoes in soups because they eventually turn to mushy lumps,

This is why I add mine last, and cook until just tender. I love russets, and
they are the worst for dissolving, but the earth fresh flavor is so much
better than waxy potatoes. I have been leaving the skins on, and this is
surprisingly delicious.

and I don't
> like carrots in there because they taste so wonderful raw that the cooked
> version is just nasty.

Might you be overcooking them? Mine still tase fresh and sweet, have some
body left in them. Mine get no more than 20 minutes on a low simmer in the
broth/gravy.

I do, however, like corn, english peas, string
> beans, and kidney beans in soups with or without a tomato base, along with
> coarsely-ground hamburger meat.
>

I have been putting little tiny peas in my stew last few times. I love corn
and kidney beans in tomato based soups, never tried them otherwise.