On Tue, 31 Oct 2006 11:53:07 -0600, "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!

I haven't ever written a recipe down for stew. Maybe I should, next
time I make it. To help in thickening, coat your beef cubes with
flour, then brown. Deglaze the skillet with some beef broth and put
the browned meat and broth into the pot you're making the stew in.

Cook the meat in the broth for maybe a half hour before adding
veggies. The meat takes a little longer to get tender than the
veggies do.

For seasonings, thyme is absolutely essential. Red wine is good, too.
And some Worcestershire sauce. Salt and pepper if desired.

I know you don't like c*****s, so I won't recommend them. But add
cubed potatoes and some fresh or frozen peas to the mix, and cook
until the meat and potatoes are tender.

The potatoes should give off some starch to help thicken the sauce
into a gravy. If the floured meat and the potatoes aren't sufficient
to make it thick, add some flour mixed with water until it's the right
consistency.

And there you have it!