Thursday, October 06, 2005
Made with a chuck roast, red potatoes, carrots and peas. Classic, hearty and delicious. The recipe I currently use if from Fine Cooking issue #63. Sorry about the pictures, people. I need to be more on top of things. By the way, my 19 month old, Jack, LOVES stew. He eats the beef in the rich gravy. I mash in some peas and carrots. But he can detect the potatoes and he spits them out.