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Posted on 1/24/13 at 9:48 am to OldSouth
Great advice guys. Thanks.
Looks like my wife knows more than I thought. She was going to put celery and onion and start with a roux. The thyme, garlic, and bay leaf need to be added though.
The meat was my only input, and it is probably a bad choice. I told her to get 3+ lbs of ribeyes and cut out the fatty parts. Sams has ribeyes that are affordable and pretty good, and I just love the flavor of a ribeye. I know she could get cheaper stew meat and no one would know the difference.
Looks like my wife knows more than I thought. She was going to put celery and onion and start with a roux. The thyme, garlic, and bay leaf need to be added though.
The meat was my only input, and it is probably a bad choice. I told her to get 3+ lbs of ribeyes and cut out the fatty parts. Sams has ribeyes that are affordable and pretty good, and I just love the flavor of a ribeye. I know she could get cheaper stew meat and no one would know the difference.
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