Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms - for 6 people)
This is a take off on a recipe from Mastering the Art of French Cooking. If it is prepared a day ahead, it gains in flavor when reheated. Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice.
There is no one right way to make stock. Any way you do it, just do it because stock is one of the most righteous things you can make, whether animal or vegetable. While it takes some time to cook, it is an easy and forgiving process (you really can't mess it up), and it adds so much flavor and nutrition to all kinds of dishes. Stock is the secret ingredient for great cooking and for old-fashioned elixirs. Use it in place of bouillon or broth. Add a chunk of ginger root if you are making stock to be used in Asian cooking and is also healthful.
Trudi, I just wanted to let you know we had your rib eye's last night - four of us, and we ALL wanted to tell you how absolutely amazing they were. Really. "Tell your friend….Where can I get these?" etc etc - and this from a rancher as one at the table.They were really superb in every way, so I thank you! -Deborah Madison, Santa Fe
I trust Trudi and John to do the right thing on my behalf and uphold the values I hold dear. If it weren’t for them, I would almost never eat meat. - Lauren, Boulder