I made this a day ahead for a casual dinner party, doubled recipe. I dredged the meat (plus bones) in flour, s&p before searing. Removed meat, reserved remaining fat, deglazed with 1/2 c. red wine. Sauteed onion, parsnips celery and herbs in reserved fat, adding garlic for last 2 minutes. When veggies were tender,returned meat, bones and any juices to pot. Added 4 c. broth, 3 c. wine and boil to cook off alcohol. Added squash, omitted sweet potatoes, doubled white potatoes. Brought to boil, simmered @ 1 1/2 hrs. Served it the next evening -- no leftovers. Didn't need any extra flour or sour cream. Yum. This is a pretty rich, slightly sweet stew. Glad I left out the sweet potatoes! Served arugula, endive and radicchio salad with lemon/olive oil dressing and crusty bread. A keeper!
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I made this a day ahead for a casual dinner party, doubled recipe. I dredged the meat (plus...