General Guide Lines for making Arv-stews

1. Bone Broth

- Take bones, Toss in slow cooker, about 1-2 pounds will do for a large cooker
- Add Water to fill it up and Cook for 1-2 1/2 days
- (optional) Get some fresh ginger/turmeric( or both) take a knife and scrap off the skin really fast, and cut it up somewhat small and add it in. Use about 3 tables spoons of salt or as much as you feel, Can always add more later.

2. The Meat

- I would Suggest a chuck roast, although almost any meat can work, even ground meat. Cook for about 5 1/2 - 6 hours and then take out and put into  a bowl with some of the broth to cool down. Just leave the meat in and the lid off/turn off the heat if you cooked the veggies with it.
- (Optional) if you are around you can put the veggies in after 4 hours of cooking the meat, they take about 2 hours to cook no more.
-(Optional) or Just cook the meat, then take it out, and then cook the veggies if you cannot make the time interval.

Veggies that require about 2 hours = Squash, potatoes, red section of beet tops, Stem part of chard, Onions including the tops, Carrots, Beets, Collard greens/broccoli.

Veggies that should be put in Later after the heat has been turned off for about 1 hour with the lid off = The tops of Beets, Beans, Or any soft Leafy green that you can think of