I made the zinfandel of beef recipe from Julia Child's The Way to Cook. I did use a bottle of burgundy instead of zinfandel, but it sure was tasty.
To the stew I added some braised garlic cloves (whole garlic cooked in butter on low heat, covered, for about 20-30 minutes).
The garlic and the cooking butter was put into the stew just before serving.
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1 comment:
Make that one again!
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