"jmcquown" > wrote

> 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.

I know this isn't what you asked for, this is a thick stew that
my mil made. Perhaps you grandmother's recipe was thick
because she dredged her beef in flour, too. Or not. This was
my mil's, in her words:

1 pound beef (cut in bite size)
1 onion (sliced) - string beans (cut) (me: she means the
flat Italian green beans)
carrots (sliced)
4 med size potatoes (cut up)
3/4 c water - salt (according to taste)

Sautee onions in heated oil. Remove from pot.
Coat meat in brown paper bag with flour.


Brown meat - Cover with water - Cover pot.
Simmer till meat is almost tender - About 1 hour.
Add onions, carrots and taters. If more water is
needed, add 1/2 cup water. Cover, simmer for
about 1/2 hour. Add the string beans (cooked
separately) after stew is finished.


Buon Appetit!


(me: a simple stew but surprisingly good.)