Here's how to make the French classic with with tender beef and a deep, rich flavor.
, in which the breast meat is braised quickly, just long enough to cook it through.
Later, when those vegetables are verging on mush, just pluck them out and replace them with a fresh set of diced ones that you'll actually be serving, which I'll explain below.In my recipe, once the large aromatics are browned, I deglaze the pot with a splash of brandy. That's an optional ingredient—use it if you have it, but don't skip the recipe if you don't. The flavor gain is subtle, not nearly reaching deal-breaker status.
A lot of stews, including many that come out of a can, are loaded with starches like flour to thicken them up to the point of being like gravy. I see the appeal in that, but the problem is that flour dulls the flavor of a stew, and the more you add, the duller it gets. Exactly where the perfect balance point between thickness and flavor is a personal decision, but I'm happy with a more liquid stew that also has a more pronounced, complex taste.
Beyond that, you have a ton of latitude. Of course, you could choose a lighter red in a recipe like this, to emulate the lightness of a Burgundian Pinot Noir, but you honestly don't have to. Any dry red wine will work; the differences will be noticeable, but none of them will be bad. Whatever you do, do not waste your coin on a pricey bottle of Burgundy unless it's to drink alongside this stew, okay?While the stew is in the oven, I get my garnishes ready.
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Meat company completes first part of $74M expansionThe company produces whole-muscle turkey and beef bacon.
Read more »
Double-Lemon Scones Recipe - Justin ChappleThese best-ever lemon–poppy seed scones get flavor from plenty of fresh lemon juice and zest. Get the recipe at Food & Wine.
Read more »
Smoked Gouda Carbonara Recipe - Justin ChappleIt only takes 30 minutes to make this silky, smoky riff on classic pasta carbonara. Get the recipe at Food & Wine.
Read more »
Chinese Bean Curd Rolls Stuffed With Pork, Mushroom, and Ginger RecipeSmooth and a little sweet with a mild soybean flavor, fresh bean curd skin is a delicacy. At dim sum houses, it's often stuffed with a mixture of ground pork with mushrooms and ginger, then bathed in a mild yet rich chicken-stock-based sauce. While it's typically a breakfast item, these rolls also make a good dinner dish when served with rice alongside.
Read more »
Creamy Chanterelle Mushroom Soup RecipeA rich and creamy mushroom soup.
Read more »