I have a few Calphalon pans, but mostly make due with old mismatched "T-fal"
pieces. (In Calphalon I have the omelet pan, wok, and smaller fry pan--no
sauce pans or large pots.)

I gave up my slow cooker but still do lots of braising, beef stew, pork, and
I make chicken soup and other dishes. I like to make a lot at one time, and
I like to brown the meat in the same pot I am going to braise it in. (It's
just convenient!) The T-fal pots I use are about 50% too small. (You know
the size, the largest one in the $69.99 set, the one you always use for
spaghetti!)

I have a smooth cooktop electric stove.

Any recommendations?

On 26 Aug 2006 18:14:42 +0200, "cybercat" >
wrote:

>I have a few Calphalon pans, but mostly make due with old mismatched "T-fal"
>pieces. (In Calphalon I have the omelet pan, wok, and smaller fry pan--no
>sauce pans or large pots.)
>
>I gave up my slow cooker but still do lots of braising, beef stew, pork, and
>I make chicken soup and other dishes. I like to make a lot at one time, and
>I like to brown the meat in the same pot I am going to braise it in. (It's
>just convenient!) The T-fal pots I use are about 50% too small. (You know
>the size, the largest one in the $69.99 set, the one you always use for
>spaghetti!)
>
>I have a smooth cooktop electric stove.
>
>Any recommendations?
>
>

Not sure if it works on a smoothtop electric stove, but Le Crueset
makes the best pots for braising/stewing, in my opinion.

However..if you want to get one...wait til the sale that happens in
December..and find an Le Crueset outlet. Prices are much better
then.

Christine

I can't remember - are Calphalon pans coated with teflon or enamel? We
have birds and can't use teflon at all - not that I think this is such
a loss. But I'm going to put a good pan or three on my wish list and
want to be as specific as possible!

Thanks -

Jen Lownie

In article >, artisan2
@ix.netcom.com says...
> On 26 Aug 2006 18:14:42 +0200, "cybercat" >
> wrote:
>
> >I have a few Calphalon pans, but mostly make due with old mismatched "T-fal"
> >pieces. (In Calphalon I have the omelet pan, wok, and smaller fry pan--no
> >sauce pans or large pots.)
> >
> >I gave up my slow cooker but still do lots of braising, beef stew, pork, and
> >I make chicken soup and other dishes. I like to make a lot at one time, and
> >I like to brown the meat in the same pot I am going to braise it in. (It's
> >just convenient!) The T-fal pots I use are about 50% too small. (You know
> >the size, the largest one in the $69.99 set, the one you always use for
> >spaghetti!)
> >
> >I have a smooth cooktop electric stove.
> >
> >Any recommendations?
> >
> >
>
> Not sure if it works on a smoothtop electric stove, but Le Crueset
> makes the best pots for braising/stewing, in my opinion.
>
> However..if you want to get one...wait til the sale that happens in
> December..and find an Le Crueset outlet. Prices are much better
> then.
>
> Christine
>

Oh god, Le Crueset is hideously overpriced.

Best thing one can do is find a restaurant supply company in their area.
For example, I picked up a 16qt. stainless steel pot for $25.

A heavey duty 12" non-stick skillet was $10. And it's solid.

Restaurants don't screw around. When I found the restaurant supply store
that was two blocks from my home, I was like a kid in a candy store.

Aluminum half cookie sheet - $4.00

Good stuff cheap. I like that.

>
> Not sure if it works on a smoothtop electric stove, but Le Crueset
> makes the best pots for braising/stewing, in my opinion.
>
I agree.

> However..if you want to get one...wait til the sale that happens in
> December..and find an Le Crueset outlet. Prices are much better
> then.
>
Other ways to save money:

I have a no name brand Creuset style pot and love it. It was cheap. Thrift
stores sometiems sell grandmothers' old pots for very little money and if
they're good, they're REALLY good.

cybercat wrote on 26 Aug 2006 in rec.food.cooking

> I have a few Calphalon pans, but mostly make due with old mismatched
> "T-fal" pieces. (In Calphalon I have the omelet pan, wok, and smaller
> fry pan--no sauce pans or large pots.)
>
> I gave up my slow cooker but still do lots of braising, beef stew,
> pork, and I make chicken soup and other dishes. I like to make a lot
> at one time, and I like to brown the meat in the same pot I am going
> to braise it in. (It's just convenient!) The T-fal pots I use are
> about 50% too small. (You know the size, the largest one in the $69.99
> set, the one you always use for spaghetti!)
>
> I have a smooth cooktop electric stove.
>
> Any recommendations?
>
>
>
>

One of those 22qt electric roasters? like a crockpot but larger.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

T wrote:
> In article >, artisan2
> @ix.netcom.com says...
> > On 26 Aug 2006 18:14:42 +0200, "cybercat" >
> > wrote:
[snip]
> > >I gave up my slow cooker but still do lots of braising, beef stew, pork, and
> > >I make chicken soup and other dishes. I like to make a lot at one time, and
> > >I like to brown the meat in the same pot I am going to braise it in. (It's
> > >just convenient!) The T-fal pots I use are about 50% too small. (You know
> > >the size, the largest one in the $69.99 set, the one you always use for
> > >spaghetti!)
> > >
> > >I have a smooth cooktop electric stove.
> > >
> > >Any recommendations?
> > >
> > Not sure if it works on a smoothtop electric stove, but Le Crueset
> > makes the best pots for braising/stewing, in my opinion.
> >
> > However..if you want to get one...wait til the sale that happens in
> > December..and find an Le Crueset outlet. Prices are much better
> > then.
> >
> > Christine
> >
>
> Oh god, Le Crueset is hideously overpriced.

Le Crueset is premium priced but not out of line when on sale. Much
more importantly, unless budget is the prime consideration, it is high
quality and performs exactly as it is supposed to with no problems. So
far I have amortized the cost of my two Le Crueset pots over a couple
of decades and there is no indication that either is anywhere near the
end of its lifespan. Over this timeframe the cost is negligible.
>
> Best thing one can do is find a restaurant supply company in their area.
> For example, I picked up a 16qt. stainless steel pot for $25.
>
I also agree that restaurant/kitchen supply stores are great. Surfa's
in L.A., for example, is a delight to wander through and has been a
good source of things. If you have such a place near you, go and ask
the staff for advice. They are usually knowledgeable (as compared to
staff at a place like Williams-Sonoma where they are only knowledgeable
in what they've been directed to push). -aem

> wrote in message
ups.com...
> I can't remember - are Calphalon pans coated with teflon or enamel? We
> have birds and can't use teflon at all - not that I think this is such
> a loss. But I'm going to put a good pan or three on my wish list and
> want to be as specific as possible!
>

Jen, mine have no teflon, though I think i have seen "nonstick" calphalon.

at Sat, 26 Aug 2006 16:14:42 GMT in >,
(cybercat) wrote :

>I have a few Calphalon pans, but mostly make due with old mismatched
>"T-fal" pieces. (In Calphalon I have the omelet pan, wok, and smaller
>fry pan--no sauce pans or large pots.)
>
>I gave up my slow cooker but still do lots of braising
>
>I have a smooth cooktop electric stove.
>
>Any recommendations?

Many have recommended Le Creuset. Indeed that's one good choice. Or if
you're on a budget, get a cast iron Dutch oven. I would if possible though
avoid the Lodge logic "pre-seasoned" variety and get one you season
yourself. In any case, the key point is - cast iron. Le Creuset is cast
iron as well - and enamelled for slightly better visuals and lower
maintenance. The real key is that a CI pot will let you do what you want -
brown and braise in the same pot. And CI retains its heat well so it will
have an uniform temperature during cooking - just what you want for a
braise. Critical especially in this regard is that it distributes the heat
from the burner so that you don't have pesky hot spots.


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

"cybercat" > wrote in message
...
> I have a few Calphalon pans, but mostly make due with old mismatched
"T-fal"
> pieces. (In Calphalon I have the omelet pan, wok, and smaller fry pan--no
> sauce pans or large pots.)
>
> I gave up my slow cooker but still do lots of braising, beef stew, pork,
and
> I make chicken soup and other dishes. I like to make a lot at one time,
and
> I like to brown the meat in the same pot I am going to braise it in. (It's
> just convenient!) The T-fal pots I use are about 50% too small. (You know
> the size, the largest one in the $69.99 set, the one you always use for
> spaghetti!)
>
> I have a smooth cooktop electric stove.
>
> Any recommendations?
======
I opened this Beef Stew message hoping to hit upon a great Beef Stew recipe
and the chat is all about pans; what a dissapointment.
------------
>
>
>

"pfoley" > wrote in message
hlink.net...
>
> "cybercat" > wrote in message
> ...
> > I have a few Calphalon pans, but mostly make due with old mismatched
> "T-fal"
> > pieces. (In Calphalon I have the omelet pan, wok, and smaller fry
pan--no
> > sauce pans or large pots.)
> >
> > I gave up my slow cooker but still do lots of braising, beef stew, pork,
> and
> > I make chicken soup and other dishes. I like to make a lot at one time,
> and
> > I like to brown the meat in the same pot I am going to braise it in.
(It's
> > just convenient!) The T-fal pots I use are about 50% too small. (You
know
> > the size, the largest one in the $69.99 set, the one you always use for
> > spaghetti!)
> >
> > I have a smooth cooktop electric stove.
> >
> > Any recommendations?
> ======
> I opened this Beef Stew message hoping to hit upon a great Beef Stew
recipe
> and the chat is all about pans; what a dissapointment.

Oh I am so soooooooo sorry; I should have put my glasses on; I thought it
said Beef Stew not Best Stew. I must be getting tired. My eyes are
playing tricks on me.
If anyone does have a good Beef Stew recipe I would appreciate receiving one
..

> ------------
> >
> >
> >
>
>

"pfoley" > wrote

> ======
> I opened this Beef Stew message hoping to hit upon a great Beef Stew
recipe
> and the chat is all about pans; what a dissapointment.
> ------------

Okay, since I hate to disappoint you, I will give you mine. I think it
is great because it is easy and it comes out thick and has healthy
fresh vegetables in it. I cook more food at once than many people
so I have halved my recipe.

Two pounds Sirloin Tip Roast (this is key! this cut is perfect for this
recipe!)
one medium sweet onion (vidalia type)
two large potatoes
one lb baby carrots
4-5 tablespoons olive oil
1/2 cup flour
salt and fresh ground pepper
bay leaf
eight cups water


Chop onion in bite-sized chunks and sautee until just plump
and lightly browned. Set aside.

Chop potatoes in bite-sized pieces.

Put olive oil in a deep skillet or soup pot, high heat
When it is hot, brown the roast on all sides, and brown
it deeply. Remove roast and put it on a plate.

Turn heat to medium, sprinkle flour in slowly, cooking
until it is lightly brown, about 2 minutes as you would do
in a roux.

Slowly add water, stirring, until flour mixture thickens.
It will look too thick, but the beef juice cooks out as
you braise it, and it turns out just right! And deep brown
from the browned meat.

Return roast to the pot, add ground pepper and bay leaf, cover,
and turn down heat until you get a very slow simmer, just a bubble or
two at a time. Cook for two hours at this simmer, stirring
a few times. Add potatoes and carrots. Using a long-handled
meat fork and a lonf knife, "help roast along" in the falling
apart process! You can lift it out and just cut it up on a board
if you want, but I never find that necessary. Simmer another hour.
(Three hours at a very slow simmer is the magic formula
for me, to get perfect "fall-apart" beef. Deep browning is
the secret to good flavor, but you have to do it on a high
heat and fast or the meat will dry out.)

Stir in sauteed onions just before serving. This keeps the
flavors separate and keeps the consistency of the onions
nice and velvety.

Great with fresh bread and butter.

(Yes, it might also be pot roast, but the thick brown sauce
is stew like. I began doing this because I hated cubing the
beef and dredging it in flour and browning in small batches.
For me, it comes out perfect every time. You can use more
or less oil or flour, just play with it.)

"pfoley" > wrote.
>
> Oh I am so soooooooo sorry; I should have put my glasses on; I thought it
> said Beef Stew not Best Stew. I must be getting tired. My eyes are
> playing tricks on me.
> If anyone does have a good Beef Stew recipe I would appreciate receiving
one

Hey, that's okay! I already posted my best, time-tested recipe! It is easy,
too!



--
Posted via a free Usenet account from http://www.teranews.com

"cybercat" > wrote in message
...
>
> "pfoley" > wrote
>
> > ======
> > I opened this Beef Stew message hoping to hit upon a great Beef Stew
> recipe
> > and the chat is all about pans; what a dissapointment.
> > ------------
>
> Okay, since I hate to disappoint you, I will give you mine. I think it
> is great because it is easy and it comes out thick and has healthy
> fresh vegetables in it. I cook more food at once than many people
> so I have halved my recipe.
>
> Two pounds Sirloin Tip Roast (this is key! this cut is perfect for this
> recipe!)
> one medium sweet onion (vidalia type)
> two large potatoes
> one lb baby carrots
> 4-5 tablespoons olive oil
> 1/2 cup flour
> salt and fresh ground pepper
> bay leaf
> eight cups water
>
>
> Chop onion in bite-sized chunks and sautee until just plump
> and lightly browned. Set aside.
>
> Chop potatoes in bite-sized pieces.
>
> Put olive oil in a deep skillet or soup pot, high heat
> When it is hot, brown the roast on all sides, and brown
> it deeply. Remove roast and put it on a plate.
>
> Turn heat to medium, sprinkle flour in slowly, cooking
> until it is lightly brown, about 2 minutes as you would do
> in a roux.
>
> Slowly add water, stirring, until flour mixture thickens.
> It will look too thick, but the beef juice cooks out as
> you braise it, and it turns out just right! And deep brown
> from the browned meat.
>
> Return roast to the pot, add ground pepper and bay leaf, cover,
> and turn down heat until you get a very slow simmer, just a bubble or
> two at a time. Cook for two hours at this simmer, stirring
> a few times. Add potatoes and carrots. Using a long-handled
> meat fork and a lonf knife, "help roast along" in the falling
> apart process! You can lift it out and just cut it up on a board
> if you want, but I never find that necessary. Simmer another hour.
> (Three hours at a very slow simmer is the magic formula
> for me, to get perfect "fall-apart" beef. Deep browning is
> the secret to good flavor, but you have to do it on a high
> heat and fast or the meat will dry out.)
>
> Stir in sauteed onions just before serving. This keeps the
> flavors separate and keeps the consistency of the onions
> nice and velvety.
>
> Great with fresh bread and butter.
>
> (Yes, it might also be pot roast, but the thick brown sauce
> is stew like. I began doing this because I hated cubing the
> beef and dredging it in flour and browning in small batches.
> For me, it comes out perfect every time. You can use more
> or less oil or flour, just play with it.)
====================
This recipe does sound delicious; I will print it and save it. It reminds
me of pot roast though. But, I love Pot Roast; I think it is my favorite
meal, so one way or the other I will make it and I will like it.
Thank you.

>
>
>
>
>
>
>
>
>
>
>

"pfoley" > wrote

> This recipe does sound delicious; I will print it and save it. It reminds
> me of pot roast though. But, I love Pot Roast; I think it is my favorite
> meal, so one way or the other I will make it and I will like it.
> Thank you.

Your welcome! You may find some additions that make it better,
if so let me know. But definitely get the Sirloin tip roast. I tried
it with a chuck roast (you know, the typical pot roast cut?) and
I had to spend a LOT of time cutting all that ingrained gristle
and connective tissue out after browning it. AND before browning.
It was a pain. (But the chuck was on sale for $1.98 a lb and the
Sirloin Tip is usually $4.50-$5 a pound around here ...)

P.S.--I have been fixing this at least twice a month for the past six
months, and my cholesterol still dropped 60 points, go figure. I
think it has something to do with all the fresh vegetables I eat and
the supplements I take (B complex, C, and magnesium) as it surely
has nothing to do with exercise! And I eat lots of eggs and moderate
amounts of cheese, too. It's a mystery. My "good" HDL was 69, too,
which is really good, wayyy high. The only differences I could see
was the increased fresh vegetables I am getting in these braised meats
and soups. FWIW!

On 27 Aug 2006 02:18:21 +0200, "cybercat" >
wrote:

>But definitely get the Sirloin tip roast. I tried
>it with a chuck roast (you know, the typical pot roast cut?) and
>I had to spend a LOT of time cutting all that ingrained gristle
>and connective tissue out after browning it.

That connective tissue is what gives traditional pot roast and other
braised dishes their succulence. The long slow cooking breaks down
that tissue, and contributes to the wonderful quality of long cooked
beef, etc.

If you cook such cuts of beef long enough, that tissue isn't a
problem. It is when they are cooked insufficiently that it becomes
sort of yucky.

Christine

Oh pshaw, on Sat 26 Aug 2006 05:43:23p, Christine Dabney meant to say...

> On 27 Aug 2006 02:18:21 +0200, "cybercat" >
> wrote:
>
>>But definitely get the Sirloin tip roast. I tried
>>it with a chuck roast (you know, the typical pot roast cut?) and
>>I had to spend a LOT of time cutting all that ingrained gristle and
>>connective tissue out after browning it.
>
> That connective tissue is what gives traditional pot roast and other
> braised dishes their succulence. The long slow cooking breaks down
> that tissue, and contributes to the wonderful quality of long cooked
> beef, etc.
>
> If you cook such cuts of beef long enough, that tissue isn't a
> problem. It is when they are cooked insufficiently that it becomes
> sort of yucky.
>
> Christine
>

Few people understand that, Christine. I can never ask David to pick up a
roast for pot roast or to cut up for stew. He will always come home with
something devoid of anything that makes it good. :-)

--
Wayne Boatwright
__________________________________________________

Terraform Mars? Why not terraform the Earth?

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote:
> >
> > If you cook such cuts of beef long enough, that tissue isn't a
> > problem. It is when they are cooked insufficiently that it becomes
> > sort of yucky.
> >
> > Christine
> >
>
> Few people understand that, Christine. I can never ask David to pick up a
> roast for pot roast or to cut up for stew. He will always come home with
> something devoid of anything that makes it good. :-)
>

So three hours is not long enough to simmer chuck roast?



--
Posted via a free Usenet account from http://www.teranews.com

"Christine Dabney" > wrote in message
...
> On 27 Aug 2006 02:18:21 +0200, "cybercat" >
> wrote:
>
>
> If you cook such cuts of beef long enough, that tissue isn't a
> problem. It is when they are cooked insufficiently that it becomes
> sort of yucky.
>

Could be! What I know for sure is that Sirloin Tip Roast is perfect
in three hours at a slow simmer, and chuck roast has perfectly
nice meat with really gross gristly fat running through it.

So how long is long enough to braise chuck? I would like to
be able to get the cheaper cut of meat and still have it be
good. Typically, I cook four to five pounds at a time.



--
Posted via a free Usenet account from http://www.teranews.com

On Sat, 26 Aug 2006 21:08:48 -0400, "cybercat" >
wrote:

>
>"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote:
>> >
>> > If you cook such cuts of beef long enough, that tissue isn't a
>> > problem. It is when they are cooked insufficiently that it becomes
>> > sort of yucky.
>> >
>> > Christine
>> >
>>
>> Few people understand that, Christine. I can never ask David to pick up a
>> roast for pot roast or to cut up for stew. He will always come home with
>> something devoid of anything that makes it good. :-)
>>
>
>So three hours is not long enough to simmer chuck roast?

Sometimes, it does need longer than that. When it is really ready, it
should be fork tender..and the connective tissue should all be melted
into the meat.

Christine

On Sat, 26 Aug 2006 21:11:49 -0400, "cybercat" >
wrote:

>So how long is long enough to braise chuck? I would like to
>be able to get the cheaper cut of meat and still have it be
>good. Typically, I cook four to five pounds at a time.


You cook it til it becomes fork tender. Sometimes it will take a
longer time... Setting a specific time for it to cook, is
misleading, as some braises take up to 5 hours to reach that state.

Christine

"Christine Dabney" > wrote:
> >>
> >
> >So three hours is not long enough to simmer chuck roast?
>
> Sometimes, it does need longer than that. When it is really ready, it
> should be fork tender..and the connective tissue should all be melted
> into the meat.
>

Interesting! I will be sure to try that next time I buy that cut. Thank you.



--
Posted via a free Usenet account from http://www.teranews.com

> >So three hours is not long enough to simmer chuck roast?
>
> Sometimes, it does need longer than that. When it is really ready, it
> should be fork tender..and the connective tissue should all be melted
> into the meat.

Key word is *simmer*...
If it gets too hot it will be very dry and stringy...
Never ever let it get to a boil...

"cybercat" > wrote in message
...
>
> "pfoley" > wrote
>
> > This recipe does sound delicious; I will print it and save it. It
reminds
> > me of pot roast though. But, I love Pot Roast; I think it is my
favorite
> > meal, so one way or the other I will make it and I will like it.
> > Thank you.
>
> Your welcome! You may find some additions that make it better,
> if so let me know. But definitely get the Sirloin tip roast. I tried
> it with a chuck roast (you know, the typical pot roast cut?) and
> I had to spend a LOT of time cutting all that ingrained gristle
> and connective tissue out after browning it. AND before browning.
> It was a pain. (But the chuck was on sale for $1.98 a lb and the
> Sirloin Tip is usually $4.50-$5 a pound around here ...)
>
> P.S.--I have been fixing this at least twice a month for the past six
> months, and my cholesterol still dropped 60 points, go figure. I
> think it has something to do with all the fresh vegetables I eat and
> the supplements I take (B complex, C, and magnesium) as it surely
> has nothing to do with exercise! And I eat lots of eggs and moderate
> amounts of cheese, too. It's a mystery. My "good" HDL was 69, too,
> which is really good, wayyy high. The only differences I could see
> was the increased fresh vegetables I am getting in these braised meats
> and soups. FWIW!
> ------
I wouldn't have thought a meal like this would lower your cholesterol. I
have a count just like you; they tell me not to worry about it since the HDL
is high.
Have you ever made the beef stew using stew meat which is already cut up in
chunks?

>

"pfoley" > wrote > > ------

> I wouldn't have thought a meal like this would lower your cholesterol.

Me either, and I am not really suggesting it has--it is just among the few
additions to my diet that I recounted in order to try to figure out what
had changed since my higher cholesterol reading. Could be happiness
and prayer, who knows?

I
> have a count just like you; they tell me not to worry about it since the
HDL
> is high.

> Have you ever made the beef stew using stew meat which is already cut up
in
> chunks?
>

I have, when I dredged them all in seasoned flour, browned them well a
few at a time, and made stew that way. It is so time consuming and messy,
I was looking for another way. And I really liked to buy my own, leaner
cut and chop it myself. That was long before I understood that if I cooked
the beef long enough the fat etc. would basicly dissolve. (Because I just
learned that yesterday, lol!) What is your favorite recipe, since you like
it so much?

"cybercat" > wrote in message
...
>
> "pfoley" > wrote > > ------
>
> > I wouldn't have thought a meal like this would lower your cholesterol.
>
> Me either, and I am not really suggesting it has--it is just among the few
> additions to my diet that I recounted in order to try to figure out what
> had changed since my higher cholesterol reading. Could be happiness
> and prayer, who knows?
>
> I
> > have a count just like you; they tell me not to worry about it since the
> HDL
> > is high.
>
> > Have you ever made the beef stew using stew meat which is already cut up
> in
> > chunks?
> >
>
> I have, when I dredged them all in seasoned flour, browned them well a
> few at a time, and made stew that way. It is so time consuming and messy,
> I was looking for another way. And I really liked to buy my own, leaner
> cut and chop it myself. That was long before I understood that if I cooked
> the beef long enough the fat etc. would basicly dissolve. (Because I just
> learned that yesterday, lol!) What is your favorite recipe, since you like
> it so much?
=====================
I will post them in a new post; I have 2 o3 recipes of beef stew, so I might
as well post them to the group in case someone else is interested.
----------------
>
>

"pfoley" > wrote > =====================
> I will post them in a new post; I have 2 o3 recipes of beef stew, so I
might
> as well post them to the group in case someone else is interested.

Super, thanks! Good idea! I had a look at the first one, I like the idea of
adding turnips.



--
Posted via a free Usenet account from http://www.teranews.com

In article >, "cybercat" > wrote:
>
>"pfoley" > wrote > =====================
>> I will post them in a new post; I have 2 o3 recipes of beef stew, so I
>might
>> as well post them to the group in case someone else is interested.
>
>Super, thanks! Good idea! I had a look at the first one, I like the idea of
>adding turnips.

Turnips in a beef stew aren't an "idea", they're an *essential*. ;-)

Cheers, Phred.

--
LID

"cybercat" > wrote in message
...
>
> "pfoley" > wrote > =====================
> > I will post them in a new post; I have 2 o3 recipes of beef stew, so I
> might
> > as well post them to the group in case someone else is interested.
>
> Super, thanks! Good idea! I had a look at the first one, I like the idea
of
> adding turnips.
>
>
>
> --
> Posted via a free Usenet account from http://www.teranews.com
========================
Turnips have always been a part of old fashioned beef stew recipes; some
people probably leave them out because they either don't have one available
or might not like them. You can still make the stew without it, but I like
turnip.
I would like you to try the second recipe (Carbonnade of Beef and
Vegetables) also; it is excellent and I serve that one over wide noodles.
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>