When you buy a slab of pork ribs there is always this tail piece which is usually full of cartilage and gristle (not my bone-crunching favorite so I most often cut it into chunks and throw it in the freezer. That's how this whole thing started for me.
Then the are those ends on asparagus stalks that always cook up tough; I snap them off and throw them in the freezer. Everyone usually has discards that they don't particularly like but are not really "bad" eating (like celery leaves which can be slightly bitter.) I just keep throwing them in the freezer.
One day a comfort-food craving hits me and I pull all that frozen waste out of the freezer. The pork goes into a pot of water with
3 or 4 diced garlic cloves
1tbl crushed peppercorns
1tsp thyme
1tsp sage
and let it slow simmer under a lid 4 or 5 hours until the meat is falling apart. To be healthy its good to let the broth cool until the fat congeals and can be skimmed from the top. Shred the meat away from the cartilage etc. and return it to the pot, Bring it back to a simmering boil with all those other throw-a-ways that have been accumulating with the addition of a potato or two that has/have been peeled and chunked. Add just a touch of salt to draw the various flavors out into the broth where they can blend.
When the potatoes are softened but still firm, crush them (not mash) so they become a soft gravel theme running through the stew giving it body and uniting all the various ingredients (it is surprising how potatoes can bring together the most unlikely combinations.) If there is more broth than what you prefer in a stew, break up some spaghetti or noodles into small pieces to absorb some of the water.
Serve with shredded Provolone or Mozzarella cheese and a dollop of mustard on top and you will create a new craving in your guests.