We were snowed in when we made this, so we just pulled together what we had. We added a little extra red wine and a bay leaf in the beginning, didn't have any celery or pearl onions. We ran out of flour after working on the meat, so we thickened the stew with bread crumbs and half and half milk. Also, after adding the vegetables, we only cooked an additional 45 minutes. The vegetables retained a slight outer firmness but were soft inside, the beef was tender and absorbed a wonderful flavor, the stew was rich and delicious. We enjoyed it with sweet Challah bread, and will DEFINITELY make it again!
UPDATE: Made this again and had to make a few small changes. Being pregnant, I decided to avoid using the wine, so I replaced with 1 more cup of water and 1 more beef bouillion. Also doubled the garlic, and unfortunately forgot to pick up pearl onions for this. Had to cook an extra 5 minutes to soften the potatoes a little more. YUM!! This came out absolutely DELICIOUS and will continue to be a repeat, with and without wine.
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We were snowed in when we made this, so we just pulled together what we had. We added a little...