On 11/16/2018 3:11 PM, ImStillMags wrote:
> 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.
>
>
Just saying I've never seen a cut of meat labelled "flap meat" In my
neck of the woods what is used to make fajitas is flank or top round
steak. For stew, I always use chuck. Yes, you can use whatever you
like for stew.

Jill