"Dave Smith" > wrote in message

> Like most dishes, I cook stew more by style and ingredients on
> hand than by recipe. It can be eaten the same day, but for best
> results it is best to let it cool and refrigerate over night and
> then have it the next night. This is the technique I leaned from
> my wife who learned it from her mother. I cook my stew in a large
> heavy bottomed pot.

I make my stews with quite a lot of liquid which I use as a soup on
day one. On reheating for day two the remaining liquid becomes the
stewing gravy. This is done precisely because the best stews are
left overnight to absorb the flavours from the various ingredients,
but I get so hungry in the interim!


--
Moira de Swardt posting from Johannesburg, South Africa
Remove the dot in my address to find me at home.