Hearty thanks to everyone who offered recipes and suggestions for the making of beef stew. While I didn't use any one particular recipe, just about everyone had a technique or ingredient that I used, and the result seems to be quite good. After s-l-o-w-l-y cooking for about six or seven hours, with the required tasting along the way, the stew is sitting in the fridge, and t'nite I shall enjoy a nice sized bowl of it ... ;-)))
Thanks, shel
