My baby sister from Vermont called me to let me know she finally made this and OH MY GOSH did she ever love it!!! Well duh, like I told her why'd ya' wait so long to make it??? She told me she will never make stew any other way from now on. Like me she said she skipped the thickening the stew at the end.
This is very close to how I make mine. After I remove the meat, I throw in some chopped onions, then after a minute some garlic to flavor the oil, then I throw in the wine.
I also let it cook low and slow after that, in the oven for about 4 - 5 hours at 225... The meat is soft as butter.. MMM MMM Good..
I also let it cook low and slow after that, in the oven for about 4 - 5 hours at 225... The meat is soft as butter.. MMM MMM Good..
Yes soooo tender and delicious! If you like turnip roots and carrots they taste so complementary of one another, I love the combo of the two! It is different from having potato in your stew, and a pleasant difference.
I make beef stew often. I use cubed potatos instead of turnips (nobody here likes turnips) and I don't use wine since I share it with my parents. My Dad has hepatitis and can't have any alcohol, not even a trace. I also like to add corn.
Bubba I certainly can understand the whole thing of not wanting to use wine for your Dad's health!
I thought the alcohol cooked off when you use it to cook with:confused: am I correct? Or would it still be unadviseable to use in a case like this? Any input on this?
I thought the alcohol cooked off when you use it to cook with:confused: am I correct? Or would it still be unadviseable to use in a case like this? Any input on this?