, such as delicata. You can add as much or as little as you like; I usually add about half the amount of potatoes . Cut them into bite-size pieces. to build the foundation of your stew with. About half an onion per person should do the trick: dice it up and you're ready to go. A clove of chopped up with that onion is also a great idea. But if you're not into garlic, you can totally skip it.Once you have all your ingredients sliced and diced, it's time to start cooking.
How to make stew in the oven—or the slow cooker. No matter which way you do it, aromatics are essential.Once all the meat is seared, turn the heat down to medium and add your diced and saute until the onions start to soften and get translucent, about five minutes or so. Scrape up all the browned bits on the bottom of the pan as you do this—known in French as the "fonds," these browned bits are the secret flavor-building block of any stew.
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