Something to stew about

     There are probably as many recipes for beef stew as there are Kriebels in the local phone directory.  Some call for lots of veggies, others only onions while others require a braising liquid of Guinness or red wine, or basic stock.  Whatever the case one basic element remains the same, that being the beef.  Last night's beef stew was wonderful with a savory, creamy broth that caressed the potatoes, carrots and green beans.  But it was the beef that was the star of the show that gave everything else it's rich flavor.
     One error that most people make when shopping for the beef is to look on the butcher's counter and pick up something labeled "stew beef."  Sure, it looks convenient enough, already cubed and ready for the pot.  But is it really stew beef or just some left over cut of meat that has been cubed and wrapped for the unsuspecting customer?  It may look good enough with no trace of fat but it is, in fact, the marbling of fat that gives beef stew it's characteristic rich quality.  Savvy shoppers know to purchase a whole chuck roast with a moderate amount of fat (preferably when it is on sale) and then at home cut it up into 1 lb portions to be wrapped and frozen until needed.  It can then be cut into cubes just before it thaws.  Chuck roasts provide the most flavor for beef stew and is the best cut of meat to be used for the low and slow cooking process.  The nameless cubes of mystery meat can actually end up being tasteless and dry and ruin a good hearty winter stew.  So save yourself some frustration (and money) and look for chuck roast the next time you decide to please your family with a satisfying winter delight.
     One additional note:  Last night's cornbread was a great compliment to the meal.  It's easy to whip up and in a cast iron mold, like the one I received for Christmas, makes the corn bread look like what it actually is, don't you agree?