This is another of those warm and comforting casseroles that has several different variations. Iíve also eaten it in the middle of summer when Iíve been in Burgundy, so donít think you just have to reserve it for the winter. This recipe serves 4, takes about 20 minutes to prepare and then about two hours to cook to perfection.
If you are very well organised, you could leave the meat to marinade in the wine overnight before following the recipe above.
This works well with steamed or creamy mashed potatoes.
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