If you were around for last Thursday’s post, then you would know that make-ahead dishes are awesome. Not only do they allow me to make it through bouts of nausea (cooking in short sprints–yay!), but I can freeze them for days when I am tired and don’t want to do any cooking. Of course, some recipes don’t taste as good when they are leftovers, but this stew gets better over time. The original recipe even says you should make this ahead for the best results.