- Most Helpful
- Highest Rating
Ahhhhh, what a great tasting and satisfying stew. Perfect for this cold weather. I loved the addition of the Dijon mustard and red wine....really puts the flavor over the top. This recipe is going in my "keeper" notebook. Thanks so much for sharing it, Papa D, it's a winner!!!
Delish! This stew reminds me of the stew from the 318 Tavern (Seattle) that closed down several years ago. They were famous for their stew and this is very close to it. It was not a place to go for ambience - in fact sometimes you would have to dodge a cue stick sliding back at you when someone was getting ready for a shot, lol. But how I loved their stew. This is simple, very flavorful, and the wonderful aroma fills the house while it is braising. I added lots of white pepper to give it a little bit of an extra bite. Thanks Papa D for a terrific meal and some great memories. Made for PAC Spring 2009.