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Old 07-28-2008, 11:03 PM   #11
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Join Date: Aug 2004
Location: joisey
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an update: i dredged the chunks of meat in whole wheat flour, browned in evoo, then they went into the crcok pot. next, garlic and onions were browned, and in they went.
i deglazed the pan with a liter of cheap burgundy, scraping up the fond, and then cooked the wine down a few minutes. the result was poured into the crock.
finally, i added baby carrots, chopped swiss chard, cubed turnips, thyme, parsley, and basil, all from my garden.
i set it on low for about 6 hours.

the final stew was fantastic. the meat was unbelieveably tender, and the gravy was rich and hearty with a really earthy quality from the veggies. it was perfect with buttered noodles.

thanks to everyone for their advice!

in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
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