Okay, it went from a balmy 72F to a frigid 27F degrees. Flipped its lid
(laugh). Winter has now officially shown its face

Today I'm breaking out the chuck roast for stew. I'll be cutting it into 1
inch cubes and lightly flouring it, browning it in oil in a deep pot, then
adding water to cover. I'll probably add some Orrington Farms stock paste.
To that I'll add bay leaves, peppercorns, onion, garlic... can't think of
what else at the moment (I do this by rote).

I'll add potatoes at some point. And I'll be putting flour dumplings on top
of the stew just like my Scottish grandmother did. Simmered 20 minutes
until the stew is nicely thick and the dumplings are fluffy. Yum!

Jill

It snowed in Toronto this morning! Eeeeyeww!

"jmcquown" > wrote in message
...
> Okay, it went from a balmy 72F to a frigid 27F degrees. Flipped its lid
> (laugh). Winter has now officially shown its face
>
> Today I'm breaking out the chuck roast for stew. I'll be cutting it into
1
> inch cubes and lightly flouring it, browning it in oil in a deep pot, then
> adding water to cover. I'll probably add some Orrington Farms stock
paste.
> To that I'll add bay leaves, peppercorns, onion, garlic... can't think of
> what else at the moment (I do this by rote).
>
> I'll add potatoes at some point. And I'll be putting flour dumplings on
top
> of the stew just like my Scottish grandmother did. Simmered 20 minutes
> until the stew is nicely thick and the dumplings are fluffy. Yum!
>
> Jill
>
>

"jmcquown" > wrote:

>Okay, it went from a balmy 72F to a frigid 27F degrees. Flipped its lid
>(laugh). Winter has now officially shown its face
>
>Today I'm breaking out the chuck roast for stew. I'll be cutting it into 1
>inch cubes and lightly flouring it, browning it in oil in a deep pot, then
>adding water to cover. I'll probably add some Orrington Farms stock paste.
>To that I'll add bay leaves, peppercorns, onion, garlic... can't think of
>what else at the moment (I do this by rote).
>
>I'll add potatoes at some point. And I'll be putting flour dumplings on top
>of the stew just like my Scottish grandmother did. Simmered 20 minutes
>until the stew is nicely thick and the dumplings are fluffy. Yum!
>
Sounds good to me. Would you object if I added carrots? I really like
them in a beef stew.

--
PB
The return address has been MUNGED

Padraig Breathnach wrote:
> "jmcquown" > wrote:
>
>> Okay, it went from a balmy 72F to a frigid 27F degrees. Flipped its
>> lid (laugh). Winter has now officially shown its face
>>
>> Today I'm breaking out the chuck roast for stew. I'll be cutting it
>> into 1 inch cubes and lightly flouring it, browning it in oil in a
>> deep pot, then adding water to cover. I'll probably add some
>> Orrington Farms stock paste. To that I'll add bay leaves,
>> peppercorns, onion, garlic... can't think of what else at the moment
>> (I do this by rote).
>>
>> I'll add potatoes at some point. And I'll be putting flour
>> dumplings on top of the stew just like my Scottish grandmother did.
>> Simmered 20 minutes until the stew is nicely thick and the dumplings
>> are fluffy. Yum!
>>
> Sounds good to me. Would you object if I added carrots? I really like
> them in a beef stew.

Of course!