Adventures in cookery #8: once again I went at it with making beef bourguignon in the slow cooker, and this time, the results were almost perfect. I credit the really intense vegetable stock I had on hand, as well as the Steinpilze mushrooms that are sold here. The flavor of those shrooms is strong and pretty much make every stew absolutely delicious. No need for the meat stock called for in the recipe. The next time I make this though, I’ll have to cut these pieces of meat to a smaller size as even after 12 hours of cooking, some of the pieces still came out rather tough. But no matter. A good time was had by all. via Instagram http://ift.tt/1BapE7X
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