On Fri, 9 Apr 2010 03:04:07 -0400, cybercat wrote:

> I made a batch of beef stew the old way, dredging beef cubes in flour
> seasoned with salt and pepper, then browning a few pieces at a time in olive
> oil, adding water, bringing to a boil and reducing to a slow simmer until
> the meat is tender.

I almost hate to ask what the "new way" is. That's still the way to
cook stew, IMO. Except you can put it in a crock pot after the
browning is done. It's the same as the stove or oven, just slower.

-sw