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Oven Stew with Burgundy Wine
August 22, 2004

Excellent conmbination of flavors, though I must admit I only used this recipe for a base for something of my own creation. I increased the amount of liquid by 3-4 times, keeping the amount of mustard and thyme the same as listed, and it tasted great to me. More thyme would probably have overwhelmed it. Also, instead of putting it in the oven, I cooked mine in the slow cooker after browning the beef on the stovetop. All in all it made for a wonderful meal, my fiance had three helpings! Served with fresh baked black bread from my bread machine.

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