On Sat, 17 Nov 2018 21:19:49 -0500, jmcquown >
wrote:
>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
Stew and pot roast is exactly the same, only difference is the meat
size.... and both begin exactly alike; brown the meat. All stew and
pot roast recipes are interchangeable. I use top round for stew and
pot roast.
My mom used to make my favorite stew, Veal Stew. Sometimes it was
veal pot roast (braised veal). I never did get her recipe. Both
contained carrots, celery, onions, and mushrooms, but no potatoes, it
was served on a bed of wide egg noodles. I tried to make it but it
turned out very different.... I've no idea which cut of veal she used
or which seasonings. We had veal often; veal chops, breast of veal...
I never see veal chops or breast of veal at markets. I think veal
chops are better than pork chops, and a million times more edible than
lamb chops.