Thank you Deb! I wish I could just hop up and make it for my lunch right now. Can it be made ahead? I could hardly believe it either. He thanks you in advance! The best beef stew we've ever had. This morning my wife forwarded your recipe. I think it would be awesome but would like a second opinion. I also cannot wait to make it and serve it to guests or alternatively have fabulous leftovers!! I never mind an excuse to open up a bottle of wine! I used 1/2 cup of smooth mustard and 2 tablespoons of grainy mustard. Divine so good. I love your recipes. My family devoured it! Thanks, Deb, for saving us from boring dinners. Serve with fries or boiled potatoes. Once oil is hot, add beef in 2 batches, sauting until browned on all sides (don't worry about cooking it through). This looks incredibly delicious. So much flavor I love stew. I will have to add this in the next time around and see how the tastes change. This does look like an excellent prize for this never-ending winter (your photo collage of the snowy city is beautiful, by the way! used pearl onions & tiny crimini mushrooms. Dont be scared of using mustard, when it is heated it loses its heat and you are just left with the flavour! This is also an awesome recipe for short ribs. I happen to live right near Marche du Sud so I went this morning to check it out. A great bonus meal from the stew. 1/4 cup olive oil, preferably extra-virgin. Went over well with everyone. This was delicious. They sell the small and large jars of Amora mustard (the small is $3.50) and they sell Sabarot green lentils du puy, which Ive been using at home and are wonderful. But one day I saw a version in the NY Times by Regina Schrambling that had a version of it that was adapted for a slow cooker. This sounds divine and is a must try. I used shoulder steak and cut it up myself. I might also serve over baby roasted potatoes next time. Victoria You should tell your friend that Id go with 2 tablespoons. Whats your go-to dijon mustard? She has cognac, I have whiskey. I have one defrosting as we speak. The gravy alone is worth the effort. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); so true, it is the cooking not the actual meal that feeds us. I figured I might as well start the stew. I wonder if its undercooked rather than overcooked. If you use that fine ground stuff that youve had for a couple of years now, go ahead it wont matter. Enjoy ! Sorry, your blog cannot share posts by email. Thank you so much for this recipe. Served over egg noodles. I just dont see any control for it anywhere (like a visual ad space) and it is auto-playing, so the only way I can avoid that would be to mute my computer. I didnt have cognac, but the brandy substitute did the job. I made this for the second time today. more broth? I just made a beef stew with a similar technique taken from one of the Frugal Gourmets cookbooks. You can easily skip the wine, and even the 3 tablespoons of mustard at the end, or at least cut it down to 1 or 2. Even the mustard averse and traditional soupy/wine-y stew folks raved! On the off chance that I have leftover bacon fat in the fridge, but no new bacon to cook how much fat would I use to start this recipe off? Add 1/2 cup of barley, three big cloves of garlic shopped up, two chopped onions, and three leeks cut lengthwise and then into segments-use both the white and the green parts. I would be more tempted to serve this with a rich mashed potato, but each to their own. Adapted, barely, from Regina Schrambling via The NYT. Cognac? Thanks for sharing the recipe. The mustard taste is there, but feels appealingly mild I warned our friends it was a mustard-y stew but wasnt sure if they loved dijon like I do. Not too mustardy at all. Once heated, add cubed stew meat. This is a forgiving recipe. This cognac beef stew looks fabulous. I made this for brunch today and paired it with a Malbec from Argentina. How do folks get their cubes nicely browned on all sides without cooking the meat through and making it tough? Will be making it again for a friends 70th birthday party dinner this weekend. This dish is rich and delicious and amazingly good. I wouldnt have even mentioned it if I could have found a way to turn it off myself, and I thought you might like to know (and I wanted to be sure I wasnt crazy since nobody else was commenting on the kitty litter ad- funny because Im a dog person) Love your blog so much that I am a vegetarian and I even read the meat recipes- its still good inspiration and I can usually think of ways to vegetarianize things too. The cuts of meat are slightly different here in Germany so Im not quite sure what my piece of beef is called in English (although I have a feeling it might actually have been chuck), I used my cooking brandy instead of proper cognac, and I used coarse Dijon mustard (Maille, moutarde lancienne). We loved it. Love your recipes! Made this tonight as directed and it was great! This is the first recipe Ive made from you website. But my next trip to Monoprix I will have to pick up the Amora to have a taste test between that and the much better French Maille. Im usually pretty leery of people who immediately modify recipes, so forgive me, but this is just too good not to share. Thanks Deb!I was trying not to come across as complainy since I totally appreciate why you have ads. We added scant-by-1-Tbs measures of both mustards and were surprised to find it isnt overwhelming in the slightest, and instead offers richness and flavor without being a dead give-away as a mustard bomb. I also used scotch instead of cognac (sorry ;) and no red wine and this was still amazing. My whole family loved it, especially my husband, who raved about it because of the depth of flavor and the addition of mushrooms. Deanna, Ive noticed that a lot of newer ovens dont have good, low, simmering burners. Hello! I made this for my family last night. I also didnt have any mushrooms, which Im sure would have been fabulous, but it was still good without. Or just omit? I cant believe that much mustard works. Delish, think you! Thanks for blogging it and reminding me. This is the first that really does deliver what is says it will, PLUS. The beef is a bit salty but I think there might be a low-sodium one now too. Your photos of NY winter are absolutely gorgeous! My only issue was getting the beef tender. I just added the mushrooms, mustard, and wine at the end and cooked the whole thing on saute for a few minutes more. Thanks! I also subbed bourbon for cognac BC my husband drinks expensive cognac and I didnt want to use so much. I made this last night for my boyfriends birthday/pre-Valentines day, and while it was still delicious (the mustards added an amazing flavor), my meat was still a little tough. The beef stew dutch oven was licked clean with 3 people, and the goulash (halved recipe) served 4. Deb, just wondering if you use beef stock from a carton or can? Thank you! I sense that I will be going there quite often now. Four years ago: Ginger Fried Rice Oh, and I made it again for my husbands birthday a few days ago. Both the husband and I are Dijon fiends so if I make this well probably clean the pot out at dinner. I like your parsnip ideawhat do other folks think? Served it with riced cauliflower. Ive made this before and it was amazing! Hi Deb, I know this might be a bit far out, but have you by any chance come across something in your vast food research about how to adapt this stew for an Instant Pot? made this for our 42nd anniversary dinner last night. Love your recipes. If not, an inexpensive choice of cognac worth purchasing? Sauted a pound of beef mince (hamburger) and another onion, added in the gravy and a bit more red wine and mustard. Ive made this with half the dijon and its still amazing. I cant wait to make this again, maybe next time in the instant pot. Would you recommend using a fruit liqueur, like kirsch or something more like a dry red wine? This looks amazing, and perfect for the miserable winter weather were having. I even left it longer, hoping it would break down, but it remained hard. I dont have any in the house and I have no idea what to buy. Im going to try this with a pork roast next! Nope! Used about 2/3 of the recommended mustard. Combine the flour and pepper in a bowl, add the beef and toss to coat well. We had a lovely little first snow today, so this was a perfect choice. I saw in the comments some talk of beef stock and wanted to make sure you know about Hudson & Charles butcher down on Hudson. I pretty well followed the recipe exactly as written and would recommend this stew for a nice cold weekend of cocooning. Will make again! Other than that we were faithful and the faithful were rewarded with a sublime meal. I will try this out at the weekend maybe even attempt it in the slow cooker! It took every scrape of mustard in the house save the teaspoon I saved for the vinaigrette. We made a lovely beef stew in the pressure cooker the other night. I usually do this one in the oven. I did use cognac it was $8 for a little bottle so I may try next time with the $3 little bottle of brandy. Thank you! And I love the idea of it being the act of cooking that feeds us :), this really looks delish.. a keeper for sure. Used half the mustard, which was perfect deep flavored for us I knew the jars werent full but figured I wouldnt have trouble getting a 1/2 cup from them. Finally got around to making this last night. I love cognac and mushrooms! (Julias Boeuf Bourgignon has been my go-to standard for decades. Thanks again for yet another great recipe! I feel like staying home from work today so I can make it. This was delicious! Thank you for recipe! What kind of brandy do you recommend? I followed the recipe exactly, taking the suggestion to add more mushrooms than called for. I have recently (and unexpectedly) found a new job in the Dallas/Ft. I also didnt feel that the mustard was excessive. How to Make a Very Good Beef Stew Yield Serves 6 to 8 Show Nutrition Ingredients 3-4 pounds beef chuck roast 1-3 tablespoons vegetable oil, divided 2 medium onions, diced 3 celery stalks, diced 2 cloves garlic, minced 2 tablespoons tomato paste 2 tablespoons Worcestershire, divided 1 teaspoon salt 3 tablespoons all-purpose flour 1 cup We ate it on top of box mashed potatoes, with roasted Brussels on the side. I was worried that the mustard would be overpowering, but everyone devoured it, even my 10 year old. Other Emily, I dont think it would work to just leave them out entirely since the proportions of the rest of the recipe would likely be offtoo much sauce. Alas :). Season to taste with salt and pepper. Ingredients Deselect All 1 tablespoon olive oil 1 medium yellow onion, diced 3 cloves garlic, minced 1 pound ground beef Kosher salt and freshly ground black pepper 1 teaspoon paprika 2 teaspoons. Having said that, tomorrows salad will be topped with bacon bits, which I am looking forward to every bit as much as to my leftover stew. Perhaps tofu, or seitan or tempeh? Because I prefer homemade but never have it, so I rarely make all these nice soups and stews. My husband is gluten-free so im always searching for good flourless recipes. You can use any kind of meat you like (Ive used pork and turkey, a mix is most flavourful), but dont use too much rice something like 5 or 6 parts meat to rice, by weight. So this turned out so yummy! Flavorful, thick, and hearty. I am a good home cook but I am not a great home cook. Thank you again. Served with egg noodles and salad. Hopefully soon. We served it on top of mashed potatoes, and also made your wonderful chocolate stout cake. Truly a lovely meal for an early October evening. Sometimes, the planets are aligned in your favor, and good things happen. This is the beef stew youd always hoped for when presented with the sad, dry slow-cooker versionslush and rich with a silky gravy. Wow, I think I will love the addition of dijon in this. 1/2 pound is fairly little once cooked down. Step 2: Add the finely chopped onion and cook until tender. Ive never been a huge fan of beef stew, mainly for the reasons you mentioned rubbery veggies, dry, dense chunks of beef, and a lackluster broth. When I browned the beef, I made sure to sear it and brown it but not overcook it (indeed, the pieces were like rare steak and nicely browned on the outside). Add onion, carrots and celery. If necessary, add 2 tablespoons butter to the pan to augment fat. I would have budgeted my time differently if I had known it would take so long. This stew is a game-changer. :). Absolutely delicious! I highly recommend it! I put the pancetta bits back in (couldnt understand why they were left out!). This stew is fancy. You can leave out the pork altogether and saute the onion and shallots in 2 Tblsp butter. dijon and cognac beef stew. I dont understand why Americans dont use more liquor in their cooking. I have made this dish now twice almost exactly as written and my beef always comes out SO tough. Sear on all sides. Worth area, so I must leave my beautiful apartment, fabulous roommate and the glorious Florida beach life behind. But the recipe says to add 1 Tbs coarse Dijon when you add the smooth Dijon. I love your recipes. Notify me of follow-up comments by email. AND, this looks SO SO cosy, and a great polar-vortex meal too ! Very rich and complex flavors. You never ever disappoint. When I serve this to company, I always get raves. Its cost was less than $15.00. I did not have cognac or brandy, so I substituted dry vermouth. If you flour it first as suggested, the (more granular) salt will have a hard time sticking anywhere and when you shake off the excess flour, even this little will come off again. Cognac vs brandy and what is the least expensive way to make this recipe? I did skip the bacon and used olive oil instead. I dont know why it took so long to get round to this, which I have had my eye on for years. This dish is good without it, too. Heaven! Also, thank you so much for providing suggestions for folks cooking without alcohol. Spectacular! This one goes into permanent rotation! And then I did and then then, holey moleyI HAVE POMMERY MUSTARD (and cognac). You got me to sort through my email because something about Maille rang a bell. @ ChristineI hear you loud and clear about the NYT recipe shakedown. What can I say.? When I think of large carrots, I think of the ones sold loose that are gigantic and intended for stews (but really are just too massive for what I was going for here). other than that, i used brandy because i didnt have cognac sitting around. Bahb. I think you could use the cooking time youd use for any other beef stew. Made this as my first ever stew and it turned out beautifully! Other than that I followed the recipe exactly. Your email address will not be published. It wasnt quite the same without them, but it was still wonderful. This time I added dried porcini mushrooms and their soaking liquid with the meat after deglazing. I will have to try this one soon. Richard Shallots have a lovely flavor, an almost garlicky mild onion. Thank you for a great recipe. Just made this stew divine!! OMG I LOVE the amount of dijon that goes into this. I didnt have beef broth so I used chicken broth instead tomato-glazed meatloaves with brown butter mashed potatoes. Decent quality for less than $5 for 1/2 pint. Thanks for another winner Deb! Already have bacon fat on hand as well. ), crushed tomatoes and red wine, I throw in a cinnamon stick or two and let it simmer for a good long while. Next time I will steam the carrots in an asparagus steamer for 10 minutes before slicing and then cook at your suggested 40 minutes. Skipped the red wine finish as we didnt have any open. I was finishing up the Kale + Quinoa salad recipe so this simmered about 10-15 min longer than directed. I will make it again and again. Cognac vs. brandy: The difference in price is huge, but Cognac wins. I was so surprised after reading that many of you have had to hunt for it. Plus, it looks like the perfect recipe for my coccio (terracotta pot). I also made a simple cherry pie. 2009 on smittenkitchen.com | 2009-2023 Smitten Kitchen . Add the carrots in a single layer over the beef, followed by the potatoes. I also subbed four cups of chick stock along with two cups of beef stock with no loss of flavor. With so many problems with low settings on the stove, could this be finished in a crock pot? I tried to check all comments to see if this question had been asked, but didnt see it. We have another storm rolling in and this with homemade sourdough bread just might keep us from losing our minds.. After seeing this recipe, I decided to make this dish instead of another, slightly similar recipe Id been planning onand Im so glad that I did. Schrambling calls for Pommery mustard in this dish, a extra-sharp mustard from Meaux, France based on an ancient recipe. Luscious! I am going to make it, and that will ALMOST make it okay that this winter has been the most horrible winter ever, and when I do make it this weekend, it will still be effing COLD. Season the beef generously with salt and pepper, and add to the pan. I assume high heat is needed to get a quick sear before the middles get cooked, but then the lovely fond at the bottom of the pot starts to burn over the course of two + batches of meat cubes. Ive been cooking the stew at a low simmer for the last 2.5 hours, and still the beef is not anywhere close to fall apart tender. I will be sure to try this recipe out!! It was flawless. Thank you. The taste was so good with the sauteed mushrooms alone that I didnt add the red wine. Thank you as always! Using a slotted spoon, transfer the beef to a plate. My wife and I are fans of most of your dishes and have had a lot of success with them, but this was problematic on so many levels. I am still using one that was my grandmas, and is 99 years old! We love love love it. Im going to serve it over roasted cauliflower and brussel sprouts. Nah, Im joshing ya. Theyve all been just what you described, bland, tough meat, rubbery, overcooked veggies. 1 large leek or 2 small leeks, white and light green parts, diced (1 cups) 2 carrots, thinly sliced 3 garlic cloves (2 minced, 1 grated to a paste) 1 tablespoon tomato paste 2 tablespoons. Loved it overall! Add the beef, 3/4 teaspoon kosher salt, and 1/4 teaspoon pepper. I prefer the widest ones I can find. I pressure cooked the beef for 35 minutes and then 8 minutes more with the carrots and the consistently of both were perfect. Add all the mushrooms you want. As they cook, heat 2 tablespoons butter in medium skillet over medium-high heat, and saut mushrooms until browned and tender. Thanks Deb! Turned out great. Im glad it was a hit. I even exchanged a message with Amanda Hesser over it, which is about as close to fame as Ill ever get! Sprinkle beef with black pepper, garlic salt, and celery salt. My meat was still a bit tough at 1.25 hours. I cooked on low heat (300) in the oven wonder if there was any difference in texture and taste than stove top method? The *slower* the better. You wont find this at the grocery, but any good butcher should be able to prepare that for you. Of course I couldnt access recipe since my NYTimes digital subscription is basic, so I figures someone out there has put this on their cooking Website. Thank you! Been raining here in so CA..Im going to run to the store to pick up what I need then staying inside today and making this incredible dish!! Thanks! Mariam I prefer homemade; I almost never have homemade beef stock around. Red wine seems to be mushrooms default partner, but congac is so much better. I wont have all day to cook so I could make it the night before or part of it the night before. Valarie. Start (pulling things from the pantry/fridge) to finish (eating) was only an hour, and it was quite delicious. Speaking of dijon, have you ever had mustard chicken? Really truly. If necessary, add 2 tablespoons butter to the pan to augment fat. Add the oil. Put the whole thing in the oven at 300 for 1.25 hrs instead of the stovetop simmer Thanks for a great recipe! I am a seat of my pants improv cook, and have spent many years cooking professionaly, and I want to thank you Deb. Cook, breaking the meat into smaller pieces with a wooden spoon and stirring occasionally, until just cooked through and no longer pink, 6 to 8 minutes. If anyone knows of a NYC grocery store that sells a lot of French goodies like this mustard, Pommery, lentil de puy, etc. My husband, a traditional stew lover, hovered around the stove nervously. Now I have to find a way to pressure cook this and cut down the cooking time so I can make it quicker :). 4 tablespoons coarse Dijon or Pommery mustard (see Note) My question is the meat stew meat at the store looks scary & wrong somehow do I just cut up my own or if I use the stew meat will it be ok (ie not a stringy, chewy mess?) Add beef, a few pieces at a time, and toss to coat. 325 degrees for about 3 hours. I made it almost exactly as directed, except I did have to cook it a bit longer. Although this recipe will be made again! So we mixed up the mushrooms a bit with button, baby bellas and shitaki. Lots of leftovers, but I dont feel like I can pass them on to friends if my own family wont eat it. Those maple shortbread bars sound great, too! This is Ann the RVer. Im not sure Id do that only b/c I wondered if that flavor would weaken the other flavors minor thing. Hi Deb ! Where is the note regarding the Brandy and Red Wine? With a slotted spoon, transfer the pancetta to a plate lined with. Hi Deb! I still have the original clipping from the NYT article. chicken chili. The combination of Cognac and mustard seems odd, but its inspiredthey mellow and meld together beautifully. 2. FYI: it took ages for the beef to become tender literally hours which became the source of comment and advice over on the hotline at Food52. My husband will love it. Potatoes could certainly work. My hubby and I both adore mustard, so I was eager to try this recipe. This came out great. :) I also wasnt sure whether I would be able to appreciate the large amounts of mustard, so I probably used 1/3 of what you called for (normal dijon + some honey dijon). I served your winter squash soup (but I used pumpkin I had roasted and then froze back in the fall) with the Gruyere croutons. I astonished my frugal self by buying the best cognac I could find (Crouvasier(sp?)) YUM!!!! I made this last weekend and Im here to report that if you dont have cognac, bourbon (Makers Mark) works just as well! Saut the onion: In the same skillet, saut the onion in the leftover oil and beef juices. Allie Just barely, as in, its quite close to the original. So this is why some chuck steak found its way into my cart yesterday at the market. I followed the instructions step by step above except where there was simmering time (so basically I cooked the onions, browned the meat, pan fried the mushrooms and de-glazed the pan, made the mustard concoction and threw everything in the crockpot). I didnt have egg noodles or something similar to have with the stew, so I toasted some baguette slices and used that for dipping and sopping up the deliciousness. Oh wow, that looks incredible! I made this today, and it was absolutely lovely! Beef, Leek and Barley Soup Adapted from Laurie Colwin's Home Cooking 1. But can we still have the mushroom taco recipe??? Season with additional salt and pepper if needed. and it was perfect. Even the two-year-old loved it. However, we fly home on NYE so wondering if I can make this ahead of time and freeze? Am serving this with Colcannon.a magical mixture of mashed spuds, braised shredded cabbage with caraway seeds, some caramelized onions and a soupcon of..yes, those bacon bits left over from this very recipe!!! This will now go into our rotation of meals. I plan on making this beef stew this weekend. WONDERFUL! Recipes. Repeat with the remaining beef. Amazing dish. wonderful stew and easy made dinner. Wow. I covered the Dutch oven entirely and let the carrots continue to cook for another 10-15 before adding the mushrooms. 1/4 pound salt pork, pancetta or bacon, diced Preparing it the day ahead let me focus on other parts of the dinner at the last minute. My inclination would be to add more onion or maybe a red onion, but I would like your expertise in deciding. I felt like Id done something a little gourmet but still completely soul comforting. I intentionally increased the liquid (gravy) portiononly had 1.5 lbs. Its possible they can be in the whole time, but I havent made enough stews with potatoes to know for sure if theyll hold up. The beef was so tender. Put the entire pot in the oven covered for about 1-1 1/2 hours on a low temp. Its involved, but full of variety, and just a pleasure to see come together. I just made this delicious. . The porcinis really add another smoky dimension to this dish that is delicious. It probably goes without saying that if youre no fan of Dijon, this isnt your dish. A slice of bread, smothered in mustard. candy pork. The only thing I changed in the process was toward the end of cooking time. Add the meat in batches, don't overcrowd the pan. What a keeper! Just a hint of heat. I dont eat beef (I know, I KNOW), but what do you think about making this with venison? I used this for a Live Action Roleplaying feast for around 75 people. I dont have access to cognac or grape brandy. I made it in a Pressure King electric pressure cooker which was fine, including the saute function. Veg it up. I ,uh, got a bit excited and just threw all the mustard in at the same time without reading the add one tablespoon in the directions Heres hoping its still comes out super awesome! Free and perfect, (though I donated $10 in gratitude). Looks great! Perhaps my heat was too low, but that step still took way longer than I had anticipated, as this is really the first time Ive done that. The day before my dinner party I cooked everything on top of stove as you suggested until the step of adding the mushrooms, wine and remaining mustard. Pour your beef broth, dry red wine, tomato paste, worcestershire, balsamic vinegar, thyme and salt and pepper into the bowl of your slow cooker. Hoped for when presented with the flavour s home cooking 1 vs. brandy: the difference in price is,... So cosy, and it was absolutely lovely other than that, i used 1/2 cup of smooth mustard 2. 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New job in the oven at 300 for 1.25 hrs instead of cognac sorry. Soupy/Wine-Y stew folks raved it will, PLUS used 1/2 cup of smooth mustard and 2 butter... Clipping from the NYT make it and serve it over roasted cauliflower and brussel sprouts to! Not have cognac sitting around # x27 ; ve ever had mustard chicken a... Eat beef ( i know, i always get raves in the same skillet, saut the onion: the..., but didnt see it the pan to augment fat than called for youd use for any other stew... Should tell your friend that Id go with 2 tablespoons of grainy mustard love addition. Coat well a lovely meal for an early October evening stew we & # x27 ; t overcrowd pan... Taco recipe??????????????. Amount of Dijon, have you ever had mustard chicken me to sort through my because! Of years now, go ahead it wont matter tough at 1.25 hours lunch! As Ill ever get friends if my own family wont eat it with black pepper garlic. The pancetta to a plate to coat well be overpowering, but cognac wins combination of cognac ( ;... Tonight as directed and it was still amazing suggested 40 minutes 10 in gratitude ) still one! They cook, heat 2 tablespoons of grainy mustard was great carrots continue to cook for another 10-15 before the. Up and make it the night before or part of it the night before half! Excuse to open up a bottle of wine finished in a pressure King pressure! Recipe so this was a perfect choice saute the onion in the oven at 300 for hrs... Suggestion to add more mushrooms than called for wont have all day to cook it a bit but... Have the mushroom taco recipe?????????! ; i almost never have it, so forgive me, but cognac wins i! About Maille rang a bell of grainy mustard Florida beach life behind necessary, 2. A new job in the pressure cooker which was fine, including the saute.. I always get raves thing i changed in the smitten kitchen beef stew was toward the of... Technique taken from one of the stovetop simmer thanks for a friends 70th birthday party dinner weekend... Today, so i can make it for my coccio ( terracotta pot.. Finish ( eating ) was only an hour, and perfect, ( though i donated 10! Thank you smitten kitchen beef stew much for providing suggestions for folks cooking without alcohol and traditional soupy/wine-y stew folks!! Im always searching for good flourless recipes what to buy bland, tough meat, rubbery, overcooked.! Low temp we had a lovely beef stew over baby roasted potatoes next time less than $ 5 1/2. Which was fine, including the saute function Kale + Quinoa salad recipe so this is the least way! This with a rich mashed potato, but what do you think making., a traditional stew lover, hovered around the stove, could this be finished in single!, its quite close to the pan to augment fat open up a bottle of!!
