Any vegetable soup or stew type recipes for the Egg out there?

I know. Look up Julia Childs recipes and omit serving either with starch.

http://www.tablespoon.com/recipes/julia-childs-beef-bourguignon/f7e0a6c5-710d-4c83-89a6-2a4936fec81a

http://www.pbs.org/food/fresh-tastes/julia-child-coq-au-vin-recipe/

I'll echo support for Julia's Boeuf Bourginon. That's been our Xmas meal for the past 3-4 years.

I'm doing short ribs on Sunday (that's been a tradition on the Sunday before Halloween for a few years too; they get happy in the oven while we take my daughter to the neighborhood Halloween parade and then trick or treating). Pat the short ribs dry and then lightly dredge in flour seasoned with salt and pepper. Brown them in your dutch oven and remove to a plate. Do them in batches, you don't want them crowded together, otherwise you won't get a good sear. I add a splash of cognac and scrape the pan and then add your mirepoix. I usually start with a medium sized onion, diced; and then estimate how much carrot and celery to dice (I use about half as much of each as onion). Cook until that has softened some, then add 3-4 minced garlic cloves and 1.5 tablespoons of tomato paste. Incorporate that and add your braising liquid, I usually use 1.5 C low sodium beef broth and 1.5 C red wine (I've used Pinot Noir, Zinfandel or Merlot successfullly - the key is something that is also drinkable). Bring that to a boil, add a bundle of fresh thyme and return the short ribs to the pan. Cover and bake at 325 for 2.5-3 hours, turning once in the middle if possible.

Little Steven said:

Acn said:

I'll echo support for Julia's Boeuf Bourginon. That's been our Xmas meal for the past 3-4 years.

I'm doing short ribs on Sunday (that's been a tradition on the Sunday before Halloween for a few years too; they get happy in the oven while we take my daughter to the neighborhood Halloween parade and then trick or treating). Pat the short ribs dry and then lightly dredge in flour seasoned with salt and pepper. Brown them in your dutch oven and remove to a plate. Do them in batches, you don't want them crowded together, otherwise you won't get a good sear. I add a splash of cognac and scrape the pan and then add your mirepoix. I usually start with a medium sized onion, diced; and then estimate how much carrot and celery to dice (I use about half as much of each as onion). Cook until that has softened some, then add 3-4 minced garlic cloves and 1.5 tablespoons of tomato paste. Incorporate that and add your braising liquid, I usually use 1.5 C low sodium beef broth and 1.5 C red wine (I've used Pinot Noir, Zinfandel or Merlot successfullly - the key is something that is also drinkable). Bring that to a boil, add a bundle of fresh thyme and return the short ribs to the pan. Cover and bake at 325 for 2.5-3 hours, turning once in the middle if possible.

Have you not done it on the egg? You are missing something special.