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My aunt's frozen veggie trick felt cheap, now it's my go to
My aunt swore by bagged frozen mixed veggies for every stew, and I laughed at her for two years. Last month I made a pot of beef stew in Denver and tried her method, tossing them in straight from the freezer instead of fresh. It cut my prep time by 15 minutes and the texture held up way better than the wilted stuff I usually buy. She also said to add a splash of vinegar at the end, which sounds weird but really wakes up the whole pot. Anyone else have a family shortcut they ignored forever that actually works?
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