I don’t know why I’m so late writing this. I had it done in plenty of time, but the writing just wasn’t happening. I made a few changes this week, one of which was changing the meat from lamb to beef. I just couldn’t justify spending $40 on lamb when I could get pre-cut stew meat for $10! This was a little more time-consuming than the past few recipes, but it mostly involved cooking on the stove, so it wasn’t too bad. I ended up keeping mine on the stove top a lot longer than Dorie suggests just so that it would be ready at the right time. In the book, Dorie mentions that you can thin the broth if it’s too thick, but I had the opposite issue. I ended op adding cornstarch because the broth was super thin.
As for flavor, I really enjoyed this. It was a little heavy for a 95º day, but what can you do?! The baby thought this was the bee’s knees! I would definitely make this one again.
Oh, and quick question: Dorie says to make this with small brown onions, did you all use regular brown onions, or some special onion. I wasn’t sure, so I used shallots. Just curious.
*What is French Fridays with Dorie? An online cooking group dedicated to working our way through Dorie Greenspan’s newest book, Around My French Table. We try a new recipe each week and post about it on Fridays. If you’re interested you can pick up a copy of the book and follow along with us here.