The best way to keep the saltiness at bay is to use an unsalted beef stock and only lightly salt your meat before browning. Ah, and I did a little time adjustment because the carrots took longer to cook than was suggested. Oh gosh, just read this one aloud to my stew loving husband and will be out tomorrow am to buy the ingredients. I let it simmer an additional hour, as I was using a very tough cut of meat. Can it be made ahead? ad infinitum. And just say thank you for posting this! The beef was tender, gushing with flavor, and the broth was so rich, buttery, and tangy that my wife and I could not stop tasting it. This was delicious! I highly recommend it! Two more things: I wasnt sure if Id love all the mustard so I scaled back a bit and will not do that again. This is one of the most delicious meals I have ever made! This meal made me feel like a great cook. It was delicious, and my guests loved it, too. Thanks so much! Could this be the one ingredient easier to get in the suburbs than the city?! In place of cognac: I used chicken stock (your recipe) + 1 Tbs. If you flour it first as suggested, the (more granular) salt will have a hard time sticking anywhere and when you shake off the excess flour, even this little will come off again. Season with additional salt and pepper if needed. I was just wondering if we could still get the same flavour without the shallots as Im sensitive to anything in the onion family? I will make it again and again. If its not well-seasoned by now, I,t never will be! I made this yesterday, a wonderful stew that I will add to my favorites! So it is much easier and way less messy! My whole family loved it, especially my husband, who raved about it because of the depth of flavor and the addition of mushrooms. Thanks! I wonder if its undercooked rather than overcooked. I did have a problem with my summer getting a little out of hand and cooking off a lot of the liquid while I was with my littles (Im sure youre familiar with the predicament :-). Youve got me wanting to make and eat it again soon! Cannot fit them in the fridge. Step 2: Add the finely chopped onion and cook until tender. This is simply divine. My only suggestion is for the recipe to recommend the approximate size of cubes we should cut the beef into the smaller pieces came out a bit tougher than I would have liked. 1/2 cup Cognac (see Note) Amora mustard I confess that I havent had a lot of luck finding it in NYC, though I know it must exist SOMEWHERE. You got me to sort through my email because something about Maille rang a bell. They used to include recipes, but they found a way to make more money, and then when they took them away, they also removed them from my recipe box and bookmarks. I guess Ill just have to keep making this until I get my browning technique perfected. I pretty much followed the recipe exactly except no shallots and I used extra red wine in place of the cognac. Privacy Policy. This recipe is going in the rotation for sure, it was a family hit! I made the recipe from the NYT cookbook a few years ago, and knowing that I like mustard as a seasoning but not as The Flavor, I cut it way back. I travel to France very often for work and I always hoard the Maille mustard from there there they call it Fine de Dijon (instead of Dijon Originale) and is stronger than the one sold in the US. This absolutely the best beef stew Ive ever eaten. It seemed odd to not add the carrots (and a bit later, the mushrooms) to the first veg saut and will do it that way next time, toppling in that splash of wine whenever the spirit moves me. Very good, though the meat was still chewy and tough after only two hours of cooking. Youll be fine without it. Season beef with salt and pepper. We served it over homemade oven fries and will most defintely make this again. Recipes. What I DID happen to have was a packet of dried shitake mushrooms. Thanks for sharing this. As soon as it gets cold in Australia I am totally making this. steak sandwiches. The good news is they never let me down. Thanks, Deb, for saving us from boring dinners. If so what would the time reco be? My wife and I are huge mustard fans particularly the full-grained variety so I actually put more coarse mustard than you suggested. Cant wait for it to be done. What a beautiful, full-flavored sounding beef stew. Finally, the leftovers are almost just as good as the meal was fresh off the stove. Im always looking to see if someone can endorse a recipe rather than just share that the think the recipe looks amazing. If you dont have a bottle open, dont fret it. I didnt feel that the beef or carrots needed more time than stated in the recipe. For those of us that dont drink, and therefore dont have bottles of cognac or brandy lying around, could we use water to deglaze the pan instead? Been wanting to post here for so long. Amazing dish. But honestly, hes a delight at any dinner party. Been using ours a ton lately during the week and would love to have this ready when we get home from school and work with the kiddos. Spectacular! How serendipitous that you feature it in this new recipe. I love stew. For those of you concerned about an over-abundance of mustard, dont be. I wouldnt have even mentioned it if I could have found a way to turn it off myself, and I thought you might like to know (and I wanted to be sure I wasnt crazy since nobody else was commenting on the kitty litter ad- funny because Im a dog person) Love your blog so much that I am a vegetarian and I even read the meat recipes- its still good inspiration and I can usually think of ways to vegetarianize things too. OMG!!! southwestern pulled brisket. The sauce has a lush feel on the tongue. (Though I think its best with yellow mustard.) Great idea, with the dijon and cognac. Comfort is indeed the central theme. Deanna, Ive noticed that a lot of newer ovens dont have good, low, simmering burners. Perhaps this will change his mind? I believe it can be adapted. Thanks! Thanks, Deb! !They had some great tricks for getting that great depth of flavor and everyone loved it! Put the entire pot in the oven covered for about 1-1 1/2 hours on a low temp. Baked until crispy on top. All that was left was chopping the veggies and then simmering the actual soup itself. We served it with fresh homemade sourdough bread and roasted brussels sprouts. please tell me. The sauce is AMAZING. Just a hint of heat. I followed the recipe exactly, except I cut the mushrooms super thinly and browned them in the butter, using the red wine to deglaze the pan before it all went into the stew. Beef and Barley Stew with Mushrooms Prep Time 15 mins Cook Time 2 hrs 30 mins Total Time 2 hrs 45 mins Servings 8 to 10 servings If you can't find celery root, you can substitute turnips, rutabagas or potatoes. I thought I had the perfect stew recipe (Allan Bays daube orange peel, bouquet garni, half red wine half beefstock) but Ill happily cheat on it for all this mustard! It definitely needs a gusty red wine on the side though! Made this for dinner tonight, it was a big hit. Have you ever made this in the crock pot? Regarding the crockpot, Ive been using mine as a simmering pot. Add the beef a few pieces at a time; do not overcrowd. And I cant find any place else in the recipe for the remaining 3 Tbs coarse Dijon. Everything is in the fridge and I have a chuck roast pulled from the freezer. I just used stewing beef, because it was on sale. brandy and found it comes in a pint bottle. The mustard taste is there, but feels appealingly mild I warned our friends it was a mustard-y stew but wasnt sure if they loved dijon like I do. Hi Deb, thank you for this recipe, Ive just finished cooking it and the gravy is sooo tasty. Im making my moms meatball soup tonight to remedy the snow, but this is definitely bookmarked to make next! After so many positive comments, my input is probably superfluous but I want to say thank you I made a double batch of this recipe for a St. Patricks day party and it was a hit! This stew is fabulous!!! This is Ann the RVer. My favorite stew.ever! Step 2. I just made this last night. Hubbie loved it too! Great dish! Decent quality for less than $5 for 1/2 pint. In reading the other comments, I am wondering if this was user error, but Im just not sure what went wrong or when. I dont eat beef (I know, I KNOW), but what do you think about making this with venison? My hubby and I both adore mustard, so I was eager to try this recipe. Thanks!! Was so excited to make this for my family. Stew looks great and I love putting it over wide noodles! It was amazing. :) I also wasnt sure whether I would be able to appreciate the large amounts of mustard, so I probably used 1/3 of what you called for (normal dijon + some honey dijon). I just added the mushrooms, mustard, and wine at the end and cooked the whole thing on saute for a few minutes more. Theres always this one percent of instance when the post features a meat-heavy dish, but the pictures of this dish look so good that I wonder if this dish can be made vegetarian nonetheless. Thus: Mine are usually for J.Crew and Madewell and then kids sneakers but mostly the first two. This will be a re-occurring meal in my household. I cannot stop testing it & I would drink it if it were socially acceptable. Just a thoughtI would use the red wine (I might end up using red or white vermouth, since I usually have an open bottle of one or the other) to deglaze the pan in which the mushrooms are sauteed and then add it to the pot. This stew became our traditional Christmas dinner forget the turkey! Recipes. I dont have access to cognac or grape brandy. This is the beef stew youd always hoped for when presented with the sad, dry slow-cooker versionslush and rich with a silky gravy. ))its absolutely scrumptious!! Even the member of my household who doesnt like mustard very much enjoyed it. Molly & Deb Tapioca flour (starch) is a good GF dredging or deep frying flour. I gave him a choice of four recipes. Because my range is ancient I probably did add at least an hour or more to get fork tender beef. Cooler day today and I thought, boy Id like a stew with red wine and mustard and mushrooms. We served it on top of mashed potatoes, and also made your wonderful chocolate stout cake. :( I made a couple mods to your recipe (a little less mustard, half the amount of beef, and half the amount of carrots) but nothing that I think would affect the tenderness of the meat. Were doing it as written except brandy not cognac due to economic crisis in our bank account. We thought it turned out really super delicious. I could/should have cut it down to just 1 more TBL (versus 3), or eliminated the extra completely. Made your version, though I was a just a little short on the mushrooms. The lower the better. Sorry, your blog cannot share posts by email. So, as always, thank you for the wonderful recipe! We all confessed to waking up thinking about the stew this morning I cant wait to eat it for lunch then make this again! I cant wait to make this again, maybe next time in the instant pot. 3 pounds lean stewing beef cut into 2-inch cubes Salt and pepper 2 carrots sliced 10-12 small pearl onions OR 1 small white onion diced 8 ounce mushrooms sliced 2 cups red wine young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy) 2 cups beef stock 1 tablespoon tomato paste 1/2 cup tomato sauce 1/4 cup flour 2 cloves mashed garlic This is the final word in stew. better chicken pot pies. Im glad Im not the only one obsessed! This dish is rich and delicious and amazingly good. Free and perfect, (though I donated $10 in gratitude). balsamic vinegar. Delicious with fresh sourdough. Im pretty sure its going to be amazing! Just a little hello from Paris, where your recipes are always welcome :), This looks WON-DER-FUL, and I cant almost hear the boyfriend say how much hes glad this dish goes with pasta ;). My husband, a traditional stew lover, hovered around the stove nervously. I followed the recipe exactly but made one addition. Thank you! Definitely a keeper. I added some whole baby onions (golf ball sized) part way through. Made this tonight as directed and it was great! AMAZING!! My daughter was wondering if it could be a little thinner. This looks amazing! Im not sure if thats what youll get out of it, but if you do make it, enjoy! LOVED IT. My plan is to leave them out and see what happens, but Id love to know what yall think! Unlike most recipes, this is a truly incredible stew. Thank you!!! Do you think it truly adds a lot? I did not have cognac or brandy, so I substituted dry vermouth. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to . Served with fresh thyme as a garnish. In place of bacon: I used Aarons beef fry, a kosher knockoff. Now I dont have to go looking for a recipe. I also didnt add in the red wine at the end.because I drank it. This does look like an excellent prize for this never-ending winter (your photo collage of the snowy city is beautiful, by the way! Also I left the pancetta bits in :), Any thoughts on replacing the mushrooms with butternut squash instead? Holler at me any time you see something you dont like and Ill be happy to do what I can to remove it. So you can set the heat to 3 or 4 and go away for hours, knowing its safe. And I cooked at a 300 degree oven for three hours rather than stovetop. Just be sure to adjust your cooking timespotatoes cook faster than celery root. Next time I will steam the carrots in an asparagus steamer for 10 minutes before slicing and then cook at your suggested 40 minutes. Thanks Deb! I did throw the bacon back in the pot when I assembled the stew and left out the mushrooms and add some garlic and celery. I love your blog, Deb. Really truly. I just made a beef stew with a similar technique taken from one of the Frugal Gourmets cookbooks. And we just discovered that mustard is not politically correct due to the emmigre crisis in southern europe. Have a good day! Hopefully soon. So, little things. Next time I think I will saut the mushrooms first in the dutch oven, and set them aside until adding at the end. Mine doesnt either, but I found a thing called a Simmer Mat which does the trick. anyway, thanks for this your chicken pot pie and arroz con pollo, too lots of new parents and one pregnant lady is very, very happy! Ill refrigerate this and scoop out the fat tomorrow morning. Laura Id just reheat because it tastes great on the second day. Everyone ate it with gusto and I might have said aloud that I loved the sauce so much that I would like to drink/slurp the leftovers directly from the pot. Love your recipes. I knew I wouldnt have enough time so I browned and deglazed on the stovetop, put it in an electric pressure cooker for 35 min, released the pressure, added carrots mustard and wine, cooked again in pressure cooker for another 15 min. Amora mustard is also carried at Cost Plus World Market. With the 2021 Artic storm bearing down on us in N.O., wasnt able to get to the store for more mushrooms. I would be more tempted to serve this with a rich mashed potato, but each to their own. Can this wonderful recipe be made in the IP.? So, so good. And it was just this morning that I announced to my husband that I was officially done making stew for the season NOT. (Shucks on having a cup of cognac sitting around!) That being said, I almost always dont have red wine in my house due to allergies and have always fared well without it. Would you recommend using a fruit liqueur, like kirsch or something more like a dry red wine? I find beef stews keep well. (Also, thank you that I now know how to make piecrust properly. Gets rid of things like excess saltiness. I do use a Dutch oven (I prefer Staub, but thats neither here nor there) and think theyre a great investment but there are plenty of inexpensive ones on the market that will do whatever you need them to. Andy @234 might it have depended on the cut of meat you chose? I simmered in the oven at 325 instead of stovetop because thats so much easier. As an Amazon Associate I earn from qualifying purchases. You can not access the recipes from NYTimes unless you have a premium digital subscription which they charge an additional $1.25 per week for, which I refuse to pay for. Amanda Ha! Noticing that many of the successful cooks in the comments used the oven or a slow-cooker. Add the liquids. I served it with buttered noodles, and it was quite perfect. I followed the recipe exactly, taking the suggestion to add more mushrooms than called for. I followed the recipe for the most part though I forgot the bacon and the shallots. Stir mushrooms into stew along with remaining mustard and red wine. We served it over wide egg noodles and it was perfect. This looks absolutely amazing. But, the longer time allows the muscle fibers in the meat to fully collapse and make it tender. I dont think I really tasted it (unless it just added to the depth of the stew), so Ill add more next time. Your writing is so good you always convince me to try your recipes. Ill send along dessert if youre still not convinced. -No bacon or shallots on hand so I just skipped Could it be made with top round? Reheat gently; flavor is often better on second day. Can you please suggest some alternatives to the cognac and red wine? They have all kinds of other imported market items, too. The result was still sophisticated enough for a dinner party! I made this last night. Mashed potatoes? Made this over the weekend and it was amazing! Cognac or brandy are a pricey addition for meanything else apart from wine that would give the recipe the proper kick? My beef also didnt have that crusty cover; I think b/c I didnt have stove on high enough temp when I added to pot. Already have bacon fat on hand as well. Just keep cooking, just keep cooking (a la Dory)? Some people like grains like rice or farro or couscous. I also didnt feel that the mustard was excessive. Yes for the classics! I picked up a large jar (440g or 15.5oz) of Amora mustard for $5.99. In a Dutch oven, brown beef in oil over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. Used all butter (no bacon unfortunately! There are other types of booze that go well in stews, especially red wine, but I really did love the cognac here. Thanks in advance! This sounds amazing. Pile on thick everywhere and any where. Just my opinion! It should be noted that I do NOT like beef stew (too fatty), but I loved the flavor of this. Plus, it looks like the perfect recipe for my coccio (terracotta pot). Available up here in Canada, must be easy to find in NY! You could also skip it. I cannot rave enough. I love your recipes. I made a larger batch so my ingredients increased although I did not increase the mustard. Its metal and has bumps on it, you simply place it over your burner and then put your pot on the top, it reduces the direct heat. 3 shallots, chopped Thanks so much for sharing! Judging from some of the comments below about using the oven I was thinking I might try it in my slow cooker next time maybe 4 hours on low after the initial sauting and deglazing. Just made this stew divine!! The sauce was rich and thick and not too mustardy despite the large amount (and I LOVE mustard.) These days, and in this city especially, theres usually so little reason to cook. Hannah Those were 365 Brand (Whole Foods house brand) wide egg noodles. My only challenge was that my carrots were still pretty crisp 40 minutes in, so next time Ill be sure to cut them even more thinly. I used TJs Dijon, and while fine, I wish I still had the Dijon w mushrooms or Espelette I brought back from France. I did not add the last three tablespoons at the finish, and they werent missed. I made this last night for the Oscars. (Oh and I used pork belly and left it in, because everything is better with bacon.) Thanks so much for sharing. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add the meat in batches, don't overcrowd the pan. Heat olive oil in a large stockpot or Dutch oven over medium heat. of beef. Boil for 8 1/2 minutes, then quickly transfer eggs to an ice-cold water bath. I wont lie I inhaled deeply. If you dont have a Dutch oven, just use your heaviest lidded pot and watch the temperature so that it doesnt get too hot or scorch at the bottom. So this turned out so yummy! This recipe (http://www.epicurious.com/recipes/food/views/Flemish-Beef-Stew-231189) is closest to how my mother prepares it. What a keeper! So this is why some chuck steak found its way into my cart yesterday at the market. In place of three shallots: I used one shallot and four small leeks. Oh wow, that looks incredible! Stay warm in this brutal winter! And I love the idea of it being the act of cooking that feeds us :), this really looks delish.. a keeper for sure. Thank you as always! I even exchanged a message with Amanda Hesser over it, which is about as close to fame as Ill ever get! Im an experienced cook in many things just not, alas, when it comes to stew. Went well with the salad as that had a Dijon dressing, but isnt too overpowering. It was my faaavorite when I lived in France but Ive never seen it in the States. I served with the Debs Rustic White Bread, and some broccoli. Some improvements: replace the suggested Buddweiser by dark abbey (and Belgian ;-)) beer (Leffe Dark, Westmalle Tripel, Ename) + be sure to add some dark chocolate pearls (or a small piece) to the stew (for colour and taste, it works!). Thank you so much for sharing all these awesome recipes and super useful links on your blog! I reduced mustards (2 tbsp. Would the squash play nicely with the mustard, or would it be weird? I would also like to know the answer to how to do it in an instapot. I questioned the addition of the 3 TBL of mustard at the end, but followed the recipe exactly. Thanks for the link to the New York Times article the article is as lovely as I assume the stew is! Gosh you are genius; spicy and much needed kick in the pants for the beef stew. Made this with venison (back strap) and calvados and left off the course mustard at the end. Re, flour, to make this gluten-free You could definitely use a gluten-free flour blend. I made this yesterday in the crockpot and it was awesome!! LOL, there are two Emilys with mushroom questions! tomato-glazed meatloaves with brown butter mashed potatoes. I saved the bacon fat from our Sunday morning breakfast to brown the onions in, otherwise made the recipe exactly as written. I bet potatoes would be fine, but Im always looking for something a little more interesting. other than that, i used brandy because i didnt have cognac sitting around. I used Irish whisky instead of cognac, turkey stock instead of beef, thin egg noodles and no red wine (were beer people). I made this on Sunday and Ive eaten it for six meals since then. My first time making stew I had to use a Deb recipe! 4 tablespoons coarse Dijon or Pommery mustard (see Note) Bonus: It would cook so much faster. Thank you for sharing! We love love love it. New post, Dijon and Cognac Beef Stew: The best beef stew we've ever had. Simmering now; I sliced the mushrooms and cooked them with the onions and 2 cloves of chopped garlic. It was delicious! Lower the heat, and simmer for 10 more minutes. With a slotted spoon, transfer the pancetta to a plate lined with. I could hardly believe it either. Some suggested that I might have used meat that was mislabeledIm not sure. 10/10 would make again. Ive done a beef stew with cognac before but didnt put any dijon. Paired well with a bold red red wine and a salad of mixed greens, roasted Brussels sprouts, the bacon pieces, and balsamic vinaigrette! Hi Deb. I served it over the wide noodles and it was the star of the meal. 1/2 pound mushrooms, stemmed, cleaned and quartered Perhaps my heat was too low, but that step still took way longer than I had anticipated, as this is really the first time Ive done that. Bland and uninteresting like a Michigan January-Feb. Thank you. YUM. Let me preface this by saying that I have loved every other thing I have made from your blog & cookbook, Deb. I used garlic because I didnt have shallots but will use shallots next time because I love their sweetness. although Im sure it doesnt always feel as charming as it looks). The sauce. GAH love beef stew and have been looking for a new recipe. Anyway, I will say that the first time I made it, I used the red wine, and the second time I didnt have any, so I left it out. As I sauted the mushrooms I heard thyme calling, so I threw in some sprigs. I think this will rate high on the happy husband, yummy noise scale! One year ago: My Favorite Buttermilk Biscuits Started on the stove, put in the oven at 300 for about 3 hours (easier for me than maintaining a simmer), and finished on the stove with the mushrooms and wine. I did make a couple changes, not because I thought I could improve the recipe, but because we are two broke foodies who live in the middle of a remote mountain range so when you dont have something, you improvise. For everything. I happen to live right near Marche du Sud so I went this morning to check it out. I adore, love, and positively live for Dijon. This recipe is phenomenal. Cook until softened but not browned, about 10 to 15 minutes. For dessert I did your tart tatin, in the deep dish cast iron I inherited from my grandparents house, to which nothing ever sticks, and it came out perfect. Will definitely makes this again to impress my guests. I also added a small package of dried porcini to the stew while it was cooking and used plain white cut up button mushrooms for the rest. Mustard stew we are calling it and cant wait to put the whole thing over spaetzle. The recipe is very forgiving, as long as you cook it long enough (the BA recipe just said until tender). Made this last night after running across it randomly in surprise me search. Lots of leftovers, but I dont feel like I can pass them on to friends if my own family wont eat it. Mariam I prefer homemade; I almost never have homemade beef stock around. A little confusing. Add the beef, 3/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Any suggestion for replacing the mushrooms? Hope that helps. For those of us who would vote differently! Oh, and I made it again for my husbands birthday a few days ago. I have made this stew many times. I cant wait to have the leftovers tonight! Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Since I only have one burner, is it possible to cook the mushrooms (or a substitute vegetable) in the stew instead of sauting them separately? This will take about 4 - 5 minutes per side. This is simmering on my stove during this very snowy, cold day in southern Delaware! I am intrigue by the mustard flavors. Loved the flavors but was so disappointed that, despite adding my thinly-sliced carrots a full 45 min before I was supposed to, the carrots remained surprisingly crunchy. I must try this! Im a person that could just eat Dijon with a spoon right out of the jar. When the mushroom were done I added the wine and remaining Pommery mustard to the pan mixed well, let it sit for 5 minutes and then added to stew for the last 20 minutes of cooking. I ate the stew with mashe potatoes but now theres a piece of baguette crisping up in the toaster oven for mopping up the rest of the sauce. I can get the Pommery at a store near me, and its worth seeking out. Using slotted spoon, remove to bowl; set aside. Or do you use homemade? :). You make food shots look so desirable. This was wonderful. Just my way! Made this last night and it is now a go-to recipe. We dont drink for religious reasons, and it is really helpful to have tips from the chef on making those substitutions. Made this tonight best beef stew Ive had in my 51 years on this earth. Drooling but busy? This looks delicious I read your blog weekly for ideas. But, talk about a retro favorite, my mother could never make it often enough I loved it as a kid. This sounds divine and is a must try. KathrynR I did wipe out my supply! I like the recipe, in no small part because it feels homey and a bit traditional. I really loved the taste of this and hope to get it just right any suggestions as to what I may have done wrong would be much appreciated! Its now on my list of stews and braises to make before spring! This past Fall I have fallen in love with a bourbon bacon Chex mix recipe from the Betty Crocker site, it would be a perfect way to use the bacon! I will have to add this in the next time around and see how the tastes change. So once again thanks, cant wait to try it! 1/2 cup smooth Dijon mustard Added it when the carrots went in. If, however, youve been plagued by mediocre beef stews; if you, like me, wondered why they were regarded so warmly when you found effort upon effort so lackluster, this bold and rich take should be your new favorite dish. Highly recommended. I just spent my entire day today bringing together three of my favourite things in life stew, cognac and mustard. I cant wait to dip some crusty bread in it. 2 tablespoons flour I put the pancetta bits back in (couldnt understand why they were left out!). bacon fat or butter or olive oil. Made it the second time exactly the way that its written, and lets just say that Ive got round five simmering on the stove as I type. I made this for dinner on Sunday and used all of the ingredients as stated except I used a good quality French brandy instead of cognac. Do you think I could use a brisket for this? Your photos of NY winter are absolutely gorgeous! I skipped the red wine and also used left over bacon fat from breakfast.
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