Thank you so much, Rudy! The blog has a seemigly endless supply of recipes that I am sure will tickle your fancy. If you ever have questions or need some clarity – or simply want to review a dish you’ve tried, please do!

Appreciate the support, always! Bon appetit!

Thank, Gary. I love the suggestions, especially warming the brandy and lighting it off directly. While this might be more “dangerous” for those just starting out with Flambéeing, it definitely ensures you’ll get it to light.

I also agree that despite it being perfectly delicious day of, like most stews… The day after is just that much better.

Enjoy!

Hello, Dennis. I actually have a slow-cooker verison of this recipe, available here.

Whie it will miss some of the deep flavors of the original, due to the time and layering of ingredients, it’s still very good! Hope you’ll enjoy.

Sounds like the chef did an amazing job, Bert. Congrats! Nothing better than nailing a recipe that everyone enjoyed, and great call on a using a well marbled chuck roast. Perhaps you’ve found your new colder weather hosting dish 🙂

I bought some American wagyu chuck roasts at our Costco. The marbling was throughout and I followed your instructions regarding searing to the letter. Fantastic!! At the end, I added a bit more seasoning and a few splashes of red wine vinegar.

This is one of the most delicious things I’ve made and the family couldn’t stop eating it.

Thanks, so much!! 🙂

Hello Bert! I personally always abide by the rule of “better to have too much, than too little”. This stew also tastes amazing as leftovers and can even be frozen. The choice is, of course, yours… But nothing wrong with having a little extra stew for the next day or two, in my opinion.

Good luck and bon appetit!

I love your recipes.

Thanks!