A lot of people consider stew as a cold weather dish, something substantial and eaten steaming hot to warm the body but, for me, a stew doesn’t require cold weather at all. I cook stew whenever I get the craving and, the thicker the sauce and the more colorful the assortment of vegetables, the better. And I always cook more than enough for one meal because stew always tastes better after sitting in the fridge overnight or longer. The vegetables and meat get more time to absorb the flavors in the sauce so that, after reheating, the stew is richer and bolder.
So, I much prefer reheated stew. But reheating stew can be tricky. The sauce can dry out and cause scorching so the reheating process has to be over low fire. Adding water, broth or wine is not that great an option for me because the addition either dilutes or changes the rich flavors that have painstakingly developed while the stew sat in the fridge overnight. But the low fire and the rather lengthy reheating time can damage the vegetables too. They can get overcooked and turn soggy and, worse, they can break apart especially since the stew needs occasional stirring as it reheats.
How to I prevent dried out sauce, scorching and overcooked vegetables in a stew? »