- 5 star values: 32
- 4 star values: 33
- 3 star values: 28
- 2 star values: 10
- 1 star values: 5
Rating: 1 stars
If one looks at the end of direction 4. it says "about 1" and there is blank after that. Is it 1 hour, or is it 1 hr and 30 min or 1 hour and 45 min.? It's not that I wouldn't make this again, it's I couldn't make this again without the whole recipe. In the beginning of the recipe, one is told to pour off the fat and reserve it. Reserve the fat for what? Where does it say what to do about the fat and if it is to be used for vegetables or later on for stew or what?
3 of 3 ...the bread recipe was from jacques pepin cooking Essentials. The ingredients were all-purpose flour, baking powder, salt and milk. All in all a great meal, if you love beef, or bowls of comforting goodness then this recipie is a must!
....I added unsalted butter to hot egg parpardelle pasta after emediatly after they were drained in the colander. *I couldnt find the bay leaves at my local grocer so i omiited them. It was no problem becuse the stew was still divine. The beef was very tender. I recomend purchase a whole chuch roast or the rib form and to stay away from the pieces that were pre cubed. If you cube the meat yourself you ensure that each piece is pretty much uniform. I made a simple bread to accompany the stew....
Beef stew is one of my mothers favorite recipies; so I made it for her on Mother's Day. I followed all the directions and I saw the instruction video( very helpful..I higlt recomend viewing before cooking). The out come was superb! I Just would like to point out that the prep work is labor intensive( blanching the pearl onions, browing the beef in multiple batches, cleaning the mushrooms). But it is well worth the elegent and vibrant flavor. I used the egg parpardelle past from Trader Joes..