Boeuf Bourguignon

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I had 4 lbs. of stew meat so I adjusted the amt of flour, carrots, but I used frozen pearl onions, one bag. No dicing, peeling, crying...just open the bag and pour, looks pretty too. I cut back on the wine and liquid though; I cook by the rule that you can always add more liquid if needed later on, but hard to take it out if you start with too much. I didn't marinate it ahead of time w/the wine b/c I decided too late to make this...it tasted fine with just half the amt. of wine poured in w/the broth. Best to make a day ahead if you can--had leftovers from this; but it tasted good the same day as well.

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I had this at the Pollidor then made it at home. Was awesome. I have it at least once every six weeks or so.