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Reviewed Beef Bourguignon
Nov 18, 2012 on FoodNetwork.com
“I have made this every Thanksgiving Eve for the past 5 years. It rocks. My visiting relatives think I'm a cooking fool :)
A few tips:
Use a Shiraz wine ... it blends so well with these flavors (Penfolds).
Before you put anything in the oven, let it simmer on stove top until you can't smell any alcohol...”