Beef provencale redux
Last year, I made a dish I called Braised Beef Provencale. I braised a chuck roast in a combination of stock, tomatoes, onion, carrots, fennel and brandy. I served it over a bed of eggless noodles. It was a wonderful recipe, but it was also 12 servings, far too much for our little family of three. I packed some of it up for lunches, but put aside the rest for another meal.
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