Cooks Note: Please note that all slow cookers behave differently. If your slow cooker boils liquid on high (or even on the low setting) then don't use it for making a stew. It's important that the stew remains steaming hot (you should see steam rising but no bubbling). You may bring the stew to a boil for a minute or two, but many hours of boiling will yield stringy and flavorless meat with a burnt taste to the stew. Some slow cookers have a temperature probe which allows you to maintain a temperature between 165-190°F. By stewing at the right temperature, the vegetable broth will be sweet and the meat will be tenderized.

The vegetables should be added during the last few hours and cooked only until tender. For layers of flavor, it's ok to add a few of the vegetables at the start. For example, adding a potato at the beginning can help thicken the broth when you mash it in; add the majority of the potatoes later on. Add an onion at the start for extra flavor; it will mostly disappear by the end of the cooking. Add a second onion later on. A squeeze of ketchup will sweeten the broth, but don't add it until the last half hour. --CM