On 4/20/2019 9:33 AM, Ed Pawlowski wrote:
> On 4/20/2019 12:33 AM, Julie Bove wrote:
>
>> So my question is... Do you think this will work without the potato? I
>> could always put a small amount in such as one Russet. I think I have
>> a few Russets.
>
> Sure, potatoes are more of a tradition that requirement.* Keep in mind
> though, they do help a bit with thickening, but dredge the meat in flour
> and get the same effect.

As to the thickening, I'm reminded of the two very differet types of
beef stew my grandmothers made. My maternal grandmother's beef stew was
fairly thick and she topped it with drop dumplings, which further
thickened the stew. My paternal grandmother's beef stew was more like a
vegetable beef soup with the beef and vegetables cut into fairly large
pieces. There's no wrong way to prepare beef stew.

Jill