Thickening with potato ( from NH Dave ) is traditional, especially if you come from a background that couldn't afford or, during the winter, couldn't get, other thickeners. I still consider it better than any of the others. Cooking a stew a day or two ahead ( from Edmund )really does bring out the flavour. Another hint is to cook it two days ahead and, on the day in between, heat it to a boil, let it cool to warm and rechill. Hmm, must thaw out some partridge ( ruffed grouse to you refined gourmets ).. I'm gettin' hungry.

g