I never knew my father's mother, but my aunt (daddy's sister) would always make these stewed potatoes when she had leftover broth from a beef roast. She would say that this was how her mother would make them during the depression when flour was rationed. She thickened them with cornmeal instead of flour and they have such a great flavor cooked in the beef broth and a wonderful texture thickened with the cornmeal.
Wash and peel potatoes and cut into chunks. In saucepan add beef broth and potatoes. Bring to a slow boil and cook until tender. Add cornmeal and bring to a boil and cook until desired thickness. Salt and pepper to your taste. These potatoes are wonderful with cornbread.