After 20 years, minus a few months, the wife now knows how to make a good stew. What vegetables to put in, when to put in, how to brown the meat first, what spices and sauce to put in, what cuts of meat to use, how long to simmer etc. When you think of it, much of Thai cooking is made up of their style of stew and soups so the idea of a farang type stew is not really that foreign to them, just different.
This is a hard topic as I think many of us will go back to "what Mom used to make", and swear it is the best in the world!
![Very Happy :D](./images/smilies/icon_biggrin.gif)
As the cold season approaches, stew weather?! (stifled laugh) Some tips and insights would be interesting to read.
![Cheers :cheers:](./images/smilies/icon_cheers.gif)