Comments on: Classic Beef Stew http://www.lemonythyme.com/classic-beef-stew/?utm_source=rss&utm_medium=rss&utm_campaign=classic-beef-stew Thu, 24 Mar 2022 19:40:46 +0000 hourly 1 https://wordpress.org/?v=6.5.2 By: Alyssa http://www.lemonythyme.com/classic-beef-stew/#comment-771593 Sat, 14 Feb 2015 23:10:36 +0000 http://www.lemonythyme.com/?p=8096#comment-771593 In reply to libby.

Thank you!!

]]> By: libby http://www.lemonythyme.com/classic-beef-stew/#comment-760643 Tue, 10 Feb 2015 21:16:52 +0000 http://www.lemonythyme.com/?p=8096#comment-760643 In reply to Alyssa.

Hi Alyssa. We love chuck roast for tender results, but have also used leftover steak or roast beef. I’m with you on fork tender. I’ve not had great luck with eye roast or bottom round.

]]> By: Alyssa http://www.lemonythyme.com/classic-beef-stew/#comment-756812 Sun, 08 Feb 2015 22:05:02 +0000 http://www.lemonythyme.com/?p=8096#comment-756812 What cut of meat would you recommend for stews? In the past, I have purchased “stewing meat,” with unsatisfying results (some pieces fell apart with a fork (which was great!), others were very chewy, and others were fatty). All of the pieces were the same size, so I think the store threw a whole bunch of different cuts together and called it stewing meat. I would like all of the pieces to fall apart with a fork, and I prefer leaner cuts. I love stew on a cold winter day, but it’s so disappointing when the meat doesn’t turn out. Any suggestions would be very much appreciated!!! Your stew looks amazing!

]]> By: libby http://www.lemonythyme.com/classic-beef-stew/#comment-760715 Thu, 21 Nov 2013 00:02:25 +0000 http://www.lemonythyme.com/?p=8096#comment-760715 In reply to Dan from Platter Talk.

Thanks so much Dan. It’s hard to beat a great stew.

]]> By: Dan from Platter Talk http://www.lemonythyme.com/classic-beef-stew/#comment-53300 Sat, 16 Nov 2013 04:31:05 +0000 http://www.lemonythyme.com/?p=8096#comment-53300 Classic and beautifully done!

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