On 11/16/2018 11:06 AM, wrote:
> On Thu, 15 Nov 2018 20:22:39 -0500, jmcquown >
> 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
>
> We prefer pot roast to stew... identical only the meat is sliced at
> the end. And we don't like the meat over cooked so it becomes
> strings. Often I'll pull the meat out before it's over cooked and
> refrigerate it. When cold it's easier to slice and then can be put
> back to heat. I like to use whole canned tomatoes in puree
> broken up, those canned diced tomatoes have little flavor and are
> packed in water. And rather than wine I add a can of beer.
>
Yes, Sheldon, you prefer pot roast that is sliced. It's not the same
thing as stew.

Jill