I have been mak­ing this for years — a per­fect fall and win­ter dish — and recently refined it to come up with this version.

I do not dredge meat in flour any more before adding it to a braised dish after read­ing in Cook’s mag­a­zine (Cook’s mag and their cook­books are bibles to me) that this inhibits brown­ing and carameliza­tion, both of which are key when deglaz­ing the pan for a sump­tu­ous sauce.  Read more…