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This classic French stew simmers slowly for several hours, so it's perfect for a weekend feast.

Source: Everyday Food, December 2005
Total Time Prep Servings



Cook's Notes

If after step 5, sauce is too thin, continue cooking until it thickens a bit. Or, if sauce is too thick, stir in a little water.

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How would you rate this recipe?
  • ALR7281764DW
    26 DEC, 2017
    While it was a quite heavy meal, that is expected with French cooking. The wine sauce really made the dish. We used a Cabernet Sauvignon which absolutely worked well. We weren't exactly able to "skim the fat off the top" as the recipe mentions, but the meat just fell right apart so this was not a problem. Bon appetit!
  • MS12237446
    12 DEC, 2011
    I've been making this ever since it appeared in Everyday Food. It the was the first time my husband took one bite of something and said "You can make THIS again"! So, needless to say, it has been a favorite around here!
  • MS112628438
    11 DEC, 2010
    This was a huge hit with my friends visiting from New York and they were very impressed. Thank you, Martha!!!
  • arasmassey
    26 JAN, 2009
    Cooked this as I described, Alan is 6'5"/225 lbs (I tell him he has hollow legs) and can put down the food. He praised the meal so much that I ate a small plate and he devoured the rest before I could eat more. Thank you Martha for the wonderful recipe!!!!!!!!
  • arasmassey
    21 JAN, 2009
    twist to own liking. 4 1/2 lbs tri-tip/deglazew/1 cup beef broth; Cabernet Savuignon (1 3/4 bottles)add 3/4 bottle to thin as needed, 10 pcs bacon xtra grease to brown; 1lb carrots; (5 med cubed red spuds w/skin 40 mins prior to end); 1 tbsp thyme; no salt; 1 head garlic; 3 tbsp paste; shroom/onion-fresh pearls, boiled/skinned/diced garlic/thyme/pepper/Ms Dash(roast as directed) add 10 mins prior to serving - heart stopping but excellent. Happy Birthday Alan! eat in moderation
  • josephinebat10
    14 FEB, 2008
    I also use a good beef stock to deglaze and a bouquet garni with thyme and rosemary. I serve this sometimes with a small serve of Risotto alla Milanese or Parmesan Risotto as a mid-week meal. I can recommend this, as our friends also like this one when over for a winters night dinner.
  • adozeneggs
    29 DEC, 2007
    I also used a bouquet garni with thyme and rosemary.
  • adozeneggs
    29 DEC, 2007
    This was a great recipe. I did use beef stock instead of water to de-glaze the pan, (step 3) also added more beef stock in addition to the bottle of red wine. It gave the dish a more rich beefy flavor. We served it over noodles, everyone had seconds. Too bad for us there were no leftovers.

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