Originally posted by Lazarus and the Gimp
In winter I like making huge stews and daubes, with lots of stock and reduction to boost the flavours.
A beef broth with good beef (such as a shin with the marrow in), beef stock or ale, and pearly barley or lentil- that's a great winter warmer. Preferably witn oven-crisped dumplings or roast spuds.
In winter I like making huge stews and daubes, with lots of stock and reduction to boost the flavours.
A beef broth with good beef (such as a shin with the marrow in), beef stock or ale, and pearly barley or lentil- that's a great winter warmer. Preferably witn oven-crisped dumplings or roast spuds.
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