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jay[_352_]

On 4/20/19 2:23 PM, wrote:
> On Sat, 20 Apr 2019 09:58:48 -0400, jmcquown >
> wrote:
>
>> 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.Â* 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
>
> I often make beef stew with beef, mushrooms, some diced celery,
> carrots and red bell pepper for color, and barley... we much prefer
> barley to potatoes.
> My mother rarely made beef stew, instead she made veal stew... I like
> veal stew but it's not easy to find decent veal nowadays. I've never
> seen any veal at the markets around here. My mom would make stock
> from veal bones, and my father loved veal bone marrow. My mom loved
> jellied veal stock. Us kids didn't want to listen to them slurping at
> that... now that I reminisce it was like they were enjoying oral sex.
>

Veal/baby-cow/calf is probably not so PC these days. Price of gold when
you see it. It's available in places I frequent but for the price not
worth it to me. Too many other choices. Now you enjoy good slurp, right?

jay