This was delicious and my house smelled wonderful. A few suggestions: use the "big chunk" stew meat as it is easier to manouver; i added additional butter when sauteing the vegetables (there was no butter left on the skillet after browining the meat). I added cellery chuncks along with the canned onions and mushrooms, I also added some extra wine for the veggies to cook in as it looked a little dry. I used Carmenere wine, which is a dryer version of the Malbec...it is important to use a wine that you like, as you can taste it in the sauce. I cooked this for 3 hours however it seems like it was done after 2, and It looked over cooked by the time it was done. Still good though, I served the bourguignon over a bed of egg noodle. We'll make again, thanks for sharing!
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This was delicious and my house smelled wonderful. A few suggestions: use the "big chunk" stew...