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6
portionsMedium
By Sheila Lukins and Julee Rosso
Published 1989
We’ve updated this rich winter classic by adding chanterelles, red pearl onions, and fresh rosemary. A dab of red currant jelly makes a shiny, rich brown sauce to cloak each chunky bite. This dish cries out for your best Burgundy—the better the wine, the better the stew!