
It was every bit as heavenly as the boeuf bourguignon made earlier. Had good feedback from everyone who tasted this.
What's special about it this time was the way it was cooked *grins*. The meat took much quicker getting to 'melt in the mouth' tender stage. All thanks with the help of the trusty pressure cooker. So easy :) Not to say cooking with the oven was any much harder but the latter just took a lot longer that's all. The other method of cooking if you do not own a pressure cooker or an oven is to cook this using a slow cooker overnight.
As you guessed, the leftovers tasted even better. Only regret was I should have cooked more as there were no left overs, sob - note to self for next time!! Looks like stews will be making a regular feature for 2011.








