On 11/15/2018 8:01 PM, ImStillMags wrote:
> I've got a big pot of beef stew simmering on the stove. I'm using my recipe we served at the restaurant. A favorite.
>
> http://hizzoners.com/index.php/recip...mous-beef-stew
>
It's almost stew weather here. High temps in the mid 60's.

I have never seen what is described as "flap meat". Must be a regional
thing.

My grandmother and mother (and me) use chuck roast, cut into bite sized
pieces. Always browned, then cooked in what turns out to be a thick
gravy with potatoes, onion, a few carrots, some celery. Topped with
drop dumplings. The dumplings were cooked on top of the stew and dipped
out and served in a separate bowl. We'd add a couple of dumplings to
the stew to our bowls at the table.

Jill