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...