Solid foods and liquid such as powdered soup or water are combined to make a stew. You can have various combinations of vegetables in a stew such as; carrots, potatoes, onions, beans, peppers, mushrooms and tomatoes or meat, when making a stew tough meats are also suitable for slow cooking. Things that can also be added is seasoning and flavourings.
2 large string onions (scrollions)
400g \ 1 lb floury potatoes
2 small parsnips or parsley roots
1 chicken jointed
2 tablespoons olive oil
2 cloves garlic peeled
300ml \ 1 1\3 cups chicken stock
1 bay leaf
1 teaspoon fresh thyme leaves
4 sage leaves
Wash and trim the spring onions (scallions) and cut into 5cm | 2 lenghts. Peel the potatoes and dice. Peel the carrots and parsnips and quarter lengthwise.
Season the chicken pieces with salt and pepper. Heat the oil in a large pan and brown the chicken pieces on all sides.
Add the vegetables, garlic, bay leaf and stock. Cover the stew gently for about 1 hour. Stir frequently and add more stock if necessary.
Add the thyme and sage leaves to the stew. Cook for 5 more minutes, check the seasoning and serve.