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!

Beef Barley 'Shroom Soup/Stew

I tend towards top round

Sheldon