<p>abasket – thanks for asking – I have to say, it was my best stew ever! With a few change ups on the next time (maybe cook it 10 minutes less; try to decrease the flour that clings to the wet meat) but the flavor and tenderness were way better than any other stew I’ve made before. You just have to know going in it’s a time commitment.</p>
<p>I did omit the sun dried tomatoes and mushrooms, and used fresh peas vs frozen. But everything else was following the recipe. And (fingers crossed) I won’t have to cook for a few days.</p>