Beef stew, I love it. But I never order it in restaurants because it’s never as good as my grandmother made.

It was my granny's beef stew, same I don't know what she did, it was perfect every time, always the same, always delicious.. I have tried to replicate and it's never quite right.. I kind of gave up trying to be honest, my own children don't care much for that type of meal

I love beef stew with dumplings. My grandmother used to make a very spicy pasta bake which we all loved. It was like a chilli con carne with macaroni and melted cheese on the top

I miss a lot of authentic German food that my grandparents used to make. Unfortunately, I never pressed them to teach me the proper names of the dishes or how to make them before they passed.

The secret to a really GREAT beef stew is chuck beef. NEVER round beef. It has to be oiled a tiny bit, and coated with flour, and then browned on all sides in a hot, hot, skillet, VERY quickly, then removed from the pan. Water has to be added to the skillet and the brown bits scraped up.

Put the beef, the pan scrapings, and water to cover in a dutch oven and simmer on low, low heat for about 2 hours. Then add your veggies, which have been cooked in a separate pan. If you like, you can add a little bit of beer or a little bit of wine, along with chopped parsley, salt, and pepper. Stew the meat and the veggies together for another hour to blend the flavors, and if the gravy seems too thin, mix 1/2 cup of water with 3 Tablespoons of flour till it forms a paste, and add hot stew liquid to it a little bit at a time, stirring constantly, till you have a full cup of liquid. THEN you can add the flour and water all at once to the pot, stir, and within 10 minutes you will have a nice thick gravy.

Nothing in a restaurant is as good as Grandma's. They cooked every day and knew what they were doing.

I wonder if its because she seared the meat in the same pot she made the stew using all the fond to make the sauce?

The secret to beef stew is to add two beef bullion and two chicken bullion cubes to the crockpot.

It's said that when a professor dies (an actual professor not some communist loser) a library burns. I think it's that way with everyone.