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1

I certainly had a very delicious Boeuf Bourguignon in Calais one cold and wintry evening. I complained that it was clearly not made with red wine and was rather pale and anaemic. The chef came out smiling all over his face. "Mais oui, monsieur, it ees my mother's own recipe. White burgundy from my home town." He showed me the bottle. It said Grand Cru on the ...


1

I would be reluctant to cook the vegtables separately. The problem is that not only do many of the vegetables give flavor to the liquid to the stew, but more bland items absorb the liquid, keeping them from being so bland. In the case of starchy vegetables, they also contribute to the body of the stew. It's also difficult to give exact times for cooking ...


5

I have played around with this quite a bit myself. For me, boiling and then adding does not work. As suggested in derobert's remark, many of the veg traditionally added to a stew are there not just as filling but to give off their flavor to the stewing liquid. Leaving them out during the stew is detrimental to your flavor. I have gotten my best results by ...


0

I just used bread on top of the soup, flipped it so both sides got covered, worked a treat, might fry the bread up with an egg tomorrow. Waste not want not


3

With lamb (and stews in general) it's not a great idea to adjust cooking times to account for quantity of meat. I have found some useful information on this Chow.com article: The key to cooking any tough cut is slow simmering over low heat—lamb shoulder could take upward of two hours to reach the tender zone. Don't be alarmed if the meat seems quite ...



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