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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I'm the one who suggested stew, and I also saw your post about soup. So, with this stew, you are going to add potatoes. Lots of them. You can either use up the ones you roasted with the chicken, or add more. Also carrots, lots of those, too. Or sweet potato. If you make dumplings the stew will thicken by pulling flour out of the dumplings, but if you make biscuits instead thicken the stew with 1/4 cup of flour mashed into 3 tbs butter, then dropped into the broth. You can also add pasta and beans to the stew for extra oomph. That thickening with potatoes, flour, and beans is what turns a stew into a filling meal rather than the kind of food you and I (middle aged women, no?) prefer to eat.[/quote]

NP here-  I have a question for above poster-  where did you learn how to cook? Seriously curious, not trying to be snarky.  Are these methods you learned from your family growing up or learned from cookbooks or shows? I cook a lot for my family of 4, but I would be overwhelmed doing 3 chickens and peeling the vast quantities of veg prep like carrot and peeling 5 pounds of potatoes??  How did you know how to do the 1/4 cup flour and 3 tbs butter?  It takes me a long time, like 2 hours, to get from start to finish for dinner for husband and 2 elementary kids.  There's no one to help me or watch kids, and I'm trying to make recipes up as I go along as fast as I can. When do people like above prep for so much quantity for larger families?? Where is the time?????? Who's watching the kids????[/quote]

Wash the potatoes and carrots, then trim without peeling.  If you peel them, you're losing some of the most valuable nutrients.

Look up how to make a roux.  Also, I'd suggest learning about using rice flour and fresh potatoes to thicken.  Again, it's all freely available online.[/quote]

Yes, I know that the above response was from a few years ago, but since this PP thought to continue the conversation, I'll add.

With young kids, to make a stew, I do the time consuming prep the night before after they go to bed.  I cut and season the meat and put it in the fridge.  I peel the potatoes and carrots and put in a bowl of water in the fridge.   Make a roux, add seasonings and put in a jar in the fridge.  I put a crock pot on the counter before I go to bed.  When it's time to start, I get a skillet and brown the beef cubes, toss into the crock pot, toss in the potatoes and carrots, add canned tomatoes, add roux, add water/stock, add seasonings, turn on.  I can and have done this stuff while watching young kids.

This technique of doing prep the night before and putting things in the fridge was used a lot when my kids were young.  [/quote]

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