Hawaiidan Profile - Allrecipes.com (15583554)

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Member Since: Feb. 2012
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Recipe Reviews 3 reviews
Beef Stew VI
this misses the boat unless soup. First the meat needs be tossed in flour and browned with 2 coarse chopped onions before added to the liquid. That precluded the useof corn starch. Third add 1 small can of tomato paste What evolves is a rich meaty thick stew.....

2 users found this review helpful
Reviewed On: Sep. 21, 2014
Beef Burgundy I
Carrots, cut the same size as the beef..1 lb worked with marjoram. 1/2 lb of chopped bacon will give the glaze and opl to brown the beef.... tons of flavor I added 3/4 cup of Conac and flamed it off For a super rich flavor added 10 juniper berrys crushed.. worked with bay leaf and thyme better This is as close to the real french classic prep

2 users found this review helpful
Reviewed On: Feb. 13, 2012
Beef Bourguignon II
I upped the carrots to 1 lb and used 8 Juniper berrys rather than a boquet garin which was not mentioned Also 3/4 cup of coniac..flamed off was missing and critical Marinate the meat for 18 hours before cooking thats missing and critical

0 users found this review helpful
Reviewed On: Feb. 13, 2012

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