> My Aunt Judy's French Beef Stew Boeuf Bourgignon? Please post the recipe, including any extra notes about the meat (marbling, aging, cut, prep), wine, and vessel! :)
I've been using well-marbled chuck roast and a decent pinot noir, and I slo-o-o-o-wly braise the meat and wine separately from the sautéed mushrooms and caramelized pearl onions (and any roasted vegetables I'm using, like turnips and carrots), then combine them at the last minute so every flavor remains distinct and I can control textures. I learned these techniques by listening to people like your Aunt Judy, so any additional hints and techniques would be greatly appreciated. Respectfully, Adam Phillip Churvis President Productivity Enhancement ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Adobe® ColdFusion® 8 software 8 is the most important and dramatic release to date Get the Free Trial http://ad.doubleclick.net/clk;160198600;22374440;w Archive: http://www.houseoffusion.com/groups/CF-Community/message.cfm/messageid:249461 Subscription: http://www.houseoffusion.com/groups/CF-Community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5
