jmcquown wrote:
> It's starting to get a little chilly, although at this time of year
> in W. TN the temps bounce up and down. It's still in the low 70's
> most days. But it won't be long before I'm craving a nice beef stew.
>
> My (Scottish) grandmother, whose recipe I don't have, used chuck
> roast (as do I) but she never added any vegetable other than
> potatoes. I've no idea what seasonings (for all I know it was just
> salt & pepper). It had a very rich, thick, almost gravy-like
> consistency. My (German) grandmother's stew was really more like a
> vegetable beef soup, not at all thick, very brothy. She used
> something akin to round steak but thicker (cubed) and added the usual
> suspects: potatoes, carrots, celery, onion, etc.
>
> I'm wondering what your favourite recipe for this wintry concoction
> might be!
>
> Jill

Beef Bourguignon from Mastering the Art of French Cooking