Oh, but there is a better way. . .The only rules are to use good, fresh ingredients because you’re not doing much to them, to stir in enough salt and to keep the heat low and constant. You want a mellow simmer, not a full boil.
One of the best recipes for hands-off stew is Scotch broth, a dense mix of meat (usually lamb, sometimes beef), barley and root vegetables. Because the technique is so basic, the variations are vast. Use whatever vegetables you like, adding the leafy ones (kale, cabbage, spinach, chard) at the end of cooking and the sturdy ones (potatoes, sweet potatoes, turnips, rutabaga, parsnip, carrots) and grains (barley, wheat berries, farro) at the beginning with the meat.
Home-made stew is the perfect meal on these cold January evenings. Lots of time for converstation when you serve it – Enjoy!
Source: nytimes.com; 12.28.2012