jmcquown said...

> 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


Scottish AND German. You certainly come from good "stock".

Andy