🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

Beef stew meat

asked by Leslie O'Dell over 1 year ago
4 answers 876 views
Zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 1 year ago

I don't know what the question is but I use a cut like chuck and cut it up by hand for stew. Of course you can buy the stuff in the little foam packages, but...

Dscn3274
added over 1 year ago

Totally agree with you pierino. The stuff in the foam packages are always too lean and too small!

Default-small
added over 1 year ago

OK, so more intel...done the stew, bourgeon, barley soup and chili. Any other creative ideas?

Dscn3274
added over 1 year ago

Maybe goulash or stroganoff?