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12/04/2013

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Thank you for adding the variety of wine you used!!! Most recipes just say "red wine" or "white wine". I do happen to know a little about different wines, but didn't always. It's always helpful when the recipe creator gives a great tip like that!! This looks great - and I agree with you on the "thicker" sauce. Will be making this saturday when it supposed to be 29 degrees on the CA Central Coast of all places!!

Marcy - Thanks so much for your comment. I agree that deciding on what wines to cook with can be a real issue. Personally, I'd never cook with a wine I wouldn't drink and while there aren't many of those, some are definitely better than others. In this case I prefer a heartier flavor so a more robust wine's my choice. By the way it is snowing here as we "speak" which is a rare and wonderful thing on the Oregon coast. Hope you enjoy the recipe. I know for certain your house is going to smell incredibly good while this is in the oven.

What a great dish, and I am with you in that it needs to be on the thicker side of things, and the wine should be on the heavier side. Great leftovers too if you having trouble getting down your hill.

The hill's still a little dicey and unfortunately the stew is gone (as is all the wine). I'll have to venture out soon.

Well, you didn't stew over that stew, did ya? Groan - I had to go there... I wish I could have had some - stews are so darn good!

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