About this recipe: Personally, I love to cook my stews in bulk and freeze some portions. This recipe was given to me by an elderly French lady I used to take lessons from.
For the onions, I use a jar off silverskin pickled onions and wash the vinegar off, before sauteeing.
I know it looks very difficult, but its all in the preparation! So get your ingredients sliced, chopped and mixed and the rest is easy. While you are cooking have a glass of red wine, you have an open bottle!! - 30 Jun 2011
Great recipe, uses 500ml of wine which leaves one large glass for the chef - Yay ! - 01 Feb 2016