"LurfysMa" > wrote in message
...
> On Mon, 24 Oct 2005 17:25:43 GMT, "Doug Kanter"
> > wrote:
>
>>"LurfysMa" > wrote in message
. ..
>>
>>>I scanned a number of recipes for beef stew. There are hundreds!
>>>
>>> The proportions vary considerably. Is it possible to make some general
>>> guidelines for the major ingredients (meat and vegetables)...
>>
>>Nope. That's why the recipes vary so much. Why not just experiment?
>
> Well, yes, that's what I plan to do. I was hoping for some general
> guidelines so I don't have to toss quite so many failures.

How could it be a failure? The gravy tends to blend all the flavors to begin
with. So what if you put in twice as many carrots and it's a little too
sweet. Balance it with more black pepper. Think of what YOU want to see on
the plate when it's finished. If you're nuts about big onion chunks, put in
a lot. Try spreading out the ingredients on your counter. See what looks
right. It's your dish.

Hint, though: I find potatoes get a funny texture when they're frozen. If
you're going to freeze the leftovers, take out the potatoes, and plan their
quantity accordingly. When you serve the leftovers later, precook some
potatoes in water, drain thoroughly, then simmer them in the gravy with the
stew so they pick up a little of that flavor.