In article >,
Billy <Hereiam@hotmaildotcom> wrote:

> 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!

;-)
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Peace! Om

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