The alcohol always cooks out before the dish reaches the table!

la_boheme1 - January 7, 2008 10:46:56 AM PST

The flavor of the wine is an integral part of the dish, but there\'s never any alcohol left to worry about. If you don\'t drink alcohol, so are concerned about purchasing a bottle of wine and not being able to use it all, you might want to borrow some from a friend for this dish. If you are absolutely opposed to coming anywhere near wine for religious and/or cultural reasons, balsamic vinegar can sometimes be a good substitute. However, I would start with perhaps 1/4 cup and add more to taste, as it will be a different flavor than what wine gives the dish. Just be sure to buy a good brand of balsamic vinegar and make sure that it is fresh...not something that\'s been lurking in your kitchen cupboard forever!

11 of 12 found this review helpful.

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YUM

cmcginley529 - January 7, 2008 08:23:04 AM PST

I really don\'t like stew, but my husband does. I tried this recipe and now I love stew. Thanks.

5 of 5 found this review helpful.

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Excellent Cold Winter Meal

greg j - December 15, 2008 01:33:00 PM PST

We made this last New Years Eve for a group of 6 and everybody loved the flavor. Yes, it does take time but it is well worth the trouble. Besides, it was freezing outside so why wouldn\'t you want to have some friends over, enjoy some good wine and great food. I also added red peppers and thought it added a nice sweet crunch. I forgot the squash but it does not matter - I made it another time and it didn\'t add that much meaningful flavor.

Served over white rice this makes for a wonderful meal!

3 of 3 found this review helpful.

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Replace Wine

kholman74 - December 10, 2008 12:00:43 PM PST

I would replace wine with additional stock in equal amounts if you want to eliminate it. Otherwise the alcohol will have cooked off before it hits the table.

3 of 3 found this review helpful.

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Love it !!!

anivanova07 - August 20, 2009 01:41:03 PM PST

This dish is great I didn\\'t have some ingredients so I added some potatoes and peppers.

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where are the cooking tips?

Kathryn H - February 12, 2009 12:53:40 PM PST

You said to check the "tips" for an explanation of the "chiffonade", but I haven\\\'t found anything!
This is a basic stew recipe with a couple minor variations. Omission of potato.....addition of wine and vinegar. You can add almost any vegetable or combination of vegetables to a stew. The important things are the use of flour in the browning and the slow cooking.
The herb combinations are always optional.

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beer

Kypos - January 25, 2009 11:05:30 AM PST

Same stew just with a good stout instead of wine.

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did i do something wrong?

Grimmjow Jaggerjack - January 27, 2008 01:34:41 PM PST

i was in the step where i cook in in oil the beef and it turned out like mud brown and it has liquid is that normal?

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42 grams of fat?!

mort1837 - December 15, 2008 11:48:09 AM PST

Might be easy to make, but it will take hours to take off!

0 of 1 found this review helpful.

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Alcohol Concerns

troubleshoot - December 15, 2008 11:05:18 AM PST

Just F.Y.I., the alcohol may still be present in some dishes...

http://www.ochef.com/165.htm

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84 grams of fat!

wmpaulbailey - December 12, 2008 12:57:14 PM PST

I\'d eat 2 servings as a normal meal and that equals a ton of fat! Any suggestions on cutting down the fat?

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can it be changed?

Feda J - December 31, 2007 05:23:10 PM PST

can this be done without the alcohol?

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Why so much fat ?

DooDoo - December 15, 2008 12:42:59 PM PST

This is a good recipe, and the wine is fine, alcohol evaporates .... but you can skip the oil and butter (dont need it) and the beef should be lean, so the fat can be cut in half or more .... enjoy !

0 of 2 found this review helpful.

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