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To make the rich, brown sauce that is key to the flavor of this dish, it is important not to rush the initial searing of the meat. To make peeling the pearl onions easier, soak them first in warm water for 15 minutes.

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  • rikkithec
    27 DEC, 2008
    This recipe differs from the one in Martha Stewarts Christmas Book. I used the recipe from this book and it is fabulous. Beef broth is used rather than water..the beef is seared in batches(there is no flour coating)..after the searing then flour is added to create the roux..beef broth is poured in to create the cooking gravy..added to the beef(bouquet garnie is in the pan with the beef)..then wine is added..cooked for 2 1/2 hours..I skipped the onions..
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  • spowag
    15 DEC, 2008
    I would make the stew a day ahead of time, refridgerate. and the potatoes. up to 4 hrs before serving.. just keep slightly warm. then place in ramekins, and bake for 20-25 mins if the stew goes in cold. or reheat stew on stove 1st, and follow step 7.
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  • LauraHurn
    25 OCT, 2008
    I make this for dinner parties and receive nothing less than RAVE reviews. This is a labor-intensive recipe, but the results easily justify the work.
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  • ibcrafter
    13 MAR, 2008
    I made a recipe similar to this from a Cook's Illustrated recipe. I think the flavor of this one would be improved by substituting 1 quart of the water with low sodium chicken broth, and I think garlic should be added to the bouquet garni (I used an entire head, but did not get an overwhelming flavor of garlic). I really like the way potatoes are used in this one.
    Reply
  • josephinebat10
    14 FEB, 2008
    I make this with half quantities for just the two of us, keeping left-overs in the freezer, leaving the potatoes off. Potatoes can be made at a later date. Place Beef in micro-oven or oven to reheat, then spoon creamed potato on top and place in oven to brown on top.
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