On Sun, 21 Sep 2008 08:57:28 -0700 (PDT), donny
> wrote:

>Hi. I just read a recipe for braised beef cheeks in red wine. After
>browning the beef, pot is deglazed etc. Beef is put back in and red
>wine and stock added. Baby carrots are added at this time as well.
>Question: The stew must simmer a couple of hours at least. Will the
>carrots not turn to mush?

Yep! especially with baby carrots. I would add the last 40
minutes. Or precook in microwave until al dente then add the last
10 minutes.

Bon Appetit!