On Thursday, November 15, 2018 at 5:22:45 PM UTC-8, Jill McQuown wrote:
> 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

In some places flap meat is called special trim. It's also used to make fajitas. I used a piece of chuck for this cook. You can use whatever cut you like.