By Rutecki Family on January 25, 2010
"After growing up relishing my mother's beef stew, I stumbled onto a decadent equivalent from Julee Rosso & Sheila Lukins wonderful cookbook, "The New Basics" in the early 1990s. 20 years later and it's still a favorite winter staple. My version is a bit simplified from the original, but as long as the wine and bacon are included, the results will be savored by all."
Serving Size: 1 (664 g)
Servings Per Recipe: 6
"Also, I believe the original calls for the small pearl onions to be pierced, parboiled for 3-5 minutes in boiling water, and added with the other vegetables at the end. This is a classic stew onion. But I'm sure the diced onions are yummy too."