Thursday, October 30, 2014

dinner



Slow cooked OLD SCHOOL proper beef stew / boeuf bourguignon.

Except this is a boeuf pinot noir - which is what I had on hand, and it was so much better than a heavy burgundy . I really should have done a tick tock for this, and will sometime, maybe I have before -
It is not hard at all, just takes a little bit of time - and the results are so tasty 



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