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Oven Stew with Burgundy Wine
December 30, 2003

Ever since I visited Scotland, I've been trying to duplicate the rich, tangy stew I enjoyed there. This recipe comes very close, and is quite delicious. I cut way back on the meat and added potatoes in their place. However, I didn't add more liquid, which is a must or the stew borders on drying out. Next time I'll double the amount of veggies and triple the amount of liquid!

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