Today's educational tip of the day (now that I've been educated about Pringles advertisements from the '80s), comes from the U.S. Department of Agriculture. This is its official definition of beef stew:
"The beef stew shall contain beef, potatoes, peas, carrots, modified food starch, spices, and water. The beef stew may contain tomato paste, tomatoes, flour, caramel color, beef extract, seasonings, and other appropriate ingredients. In addition to the beef, the beef stew shall be composed of: 20.0 to 30.0 percent potatoes, 8.0 to 14.0 percent carrots, and at least 3.0 percent peas (raw weight basis)."
Why does this matter? Well, because a food fight is brewing between Hormel and Campbell's. My favorite part of the story is where the USDA describes what the odor and flavor of stew should be:
"The odor and flavor shall be characteristic of beef stew. There shall be no foreign odors or flavors such as, but not limited to, burnt, scorched, stale, rancid, or moldy."
New Family Size Rancid, Moldy Stew! Delicious!