by the time i'm ready to cook the main stew, i'll will already have a stock hot and ready to add, comes to a boil in like 1 minute
― marcos, Monday, 21 July 2014 15:21 (five years ago) link
when i cook mexican soups or stews i use a red stock recipe that comes out really spectacularly, i might even use bean broth instead of water for it for extra flavor and complexity.
chickpea broth (from cooking dried chickpeas obv) is a really good substitute for stock, too
― marcos, Monday, 21 July 2014 15:22 (five years ago) link