Originally Posted by EdM
Burgundy wine.


Burgundy beef stew. Thats what I always think of when someone mentions stew.

I like it simple. Roll meat in seasoned flour and brown. Rough chop carrot, onion, and celery. Taters. Beef stock. S&P. Maybe a bay leaf. Thicken with a bit of starch if needed.

“Life is life and fun is fun, but it's all so quiet when the goldfish die.”