a classic with a twist

so friday i made beef stew with red wine and vegetable (page 398). as per the note, i made it in advance because it allows the flavors to set - as is good with most stews. the difference in this stew is that it lacked the soup like quality i enjoy in a stew....but i guess that is what makes a stew versus just a soup. there is no water or stock in the recipe - it is cooked in red wine. it made the meat delicious but left i didn't like the flavor enough to dip my bread in. it was a good try and one i will probably try again, but not anytime soon.

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