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4 hrs 30 mins
This yummy recipe hails from the February 2011 issue of "Bon Appetit." DH and I easily halved the recipe. This meal is good for a weekend when you have a lot of time on your hands--it is not difficult, but takes awhile to make. The meat came out very tender. We used merlot for the wine, an assortment of mushrooms, and dried bay leaves. We served with roasted asparagus and Mashed Potatoes and Leeks With Thyme 251600 to soak up the sauce.
Units: US | Metric
Serving Size: 1 (639 g)
Servings Per Recipe: 6
The following items or measurements are not included:
fresh thyme sprigs
fresh bay leaves