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