On 11/18/2018 2:11 PM, wrote:
> 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.
>
Yes, we know you prefer top round. I prefer chuck roast. My pot roast
doesn't have as much liquid as the one you posted.

> 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.

Maybe you should have asked her while she was still alive. I'm
fortunate in that I asked my mom about some things and she wrote some
recipes down for me.

> 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.
>
I love veal but I don't use it to make stew. I can easily find veal
chops. Also veal scallops/cutlets. Veal scallopini or veal piccata is
wonderful.

We all know you don't like lamb. I love it. Lamb chops, lamb shanks.
I've never roasted a leg of lamb but I'm sure I could if I wanted to.

Jill