I didn't take a very good picture of this bowl but goodness the flavor is on point.
Came out really well and only in 2 hours.
3 hours if you count all the prep.
I prefer the taste of potatoes compared to mashed potatoes, for this stew but my hand was forced this time.
Not sure if the bacon is needed but it certainly adds another layer in your last few spoons.
The wine really makes the dish.
I used another method where I reduced the wine before adding it to the stew.
Supposedly, it helps in the flavor so you don't get too much tannins or acidity.
The cognac is fun but IMO gets lost.
Perhaps I didn't add enough.
Homemade Stock certainly makes all the difference along with a good wine.
I used a burgundy.
I'm a big fan of Louis Jadot for the taste at the 10 to 14 dollar price tag.
I also used Beef Clod instead of Chuck but IMO same difference.
I used a pound and a half of mushrooms as well lol... they shrink down to nothing once you get all the water out.
Remember... Water is the Enemy of Flavor!
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