beef bourguignon…
There is probably nothing more satisfying to my family than a wonderful stew for Sunday dinner. This recipe I've been working on for many years. It's perfect now! Just a few notes....don't buy stew meat from the market. It's generally just scrapes of all cuts of meat. What you want is the beef shoulder or what is called a chuck roast. It will remain tender after the hours of cooking. If you've ever made tough stew it is because you used the loin which doesn't respond to long, low cooking. The other thing that I think made this rich with lovely [...]
