|ingredients… I had never used parsnips before, so that was something fun and new
I also hadn’t had brandy or cognac in a stew…
|mmmm…. bacon frying|
|the first of about 4 sessions of browning the meat|
|nicely browned beef, nicely crisped bacon|
|my vegetables with their turn in the oil
I love using the halved heads of garlic – yum!
|my stew ready for the oven
I started fearing for it, since the pot was so full – but no worries, it wasn’t a problem
|our finished dish
served simply with some crusty French rolls
I think that some mashed potatoes would have been nice, too
This was a big hit. I have to admit, this kind of thing isn’t my favorite, though I know that this was good. My folks actually liked it better than the Boeuf Bourguignon. I wished that I’d kept some of my leftovers (I sent some home with my folks, and over to my brother’s since they were having a big weekend, and could use a meal that didn’t involve anything other than heating something up) after reading how so many people enjoyed it more the next day. Oh well. Next time!