Stews and Casseroles

Stews and casseroles are homey combinations of protein, vegetables, and sometimes starch slowly cooked together in liquid. What I call stews are mixtures that can cook on top of the stove because they have enough liquid to keep the ingredients from sticking to the bottom of the pot and scorching.

Stews, like soups, are dishes I make in large quantities and freeze in small portions so that I always have a prepared dinner on hand that I can quickly reheat. It can be reheated as is, without change or addition, up to three days after it’s made, and it will taste even better. Stews (and casseroles) can also be altered and expanded by adding more broth or a new ingredient to change its original character. If you freeze a stew in individual portions, older kids can easily reheat it in a microwave or on the stove and make dinner for themselves.