3:11:08Time with Embuu is always well spent:_emberPlead:
3:11:10This is not a normal stew, it's french.
3:11:20Several servings...... there's not enough beef for that, Ember.
3:11:23the meiard reaction, or however it is spelled
3:11:33It's gotten progressively more red as time has gone on
3:11:34"You can never trult get time back" please don't hit us with the existential stuff mid-cooking
3:11:40be like those anime where the girl that likes you gives you her home cooked food but it's purple
3:11:46Malbec is also spicier so it’s good for this imo
3:11:54I like adding worcestershire sauce when I make this
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3:12:02the meat will also fall apart
3:12:033lbs of beef is a real flex in 2026
3:12:05Fr*nch jumpscare :_emberAAA:
3:12:07I make the broth with a bit of tomato sauce and soy sauce, it adds nice umami
3:12:07will it be served with bread or rice
3:12:10Thats the right amount of beef for a beef stew.
3:12:14I can almost smell that stew. mmm
3:12:16It’s French? Are you French?
3:12:25A lot of meat I will say, Ember.
3:12:33my store has chuck on sale for 5$ a pound, going shopping after this
3:12:54no i want a boeuf bourguignon
3:12:56@rabbibaby the entire ingredient bag to make tthiis , is a flex nowdays mate
3:13:06beef stew/roast freezes well too
3:13:06What in the southern accent? Lol
3:13:12Tu me manques trop mon amour
3:13:14why does that sound southern
3:13:17ogey everything is in the slow cooker i set it to 3 hours :_emberMonch::_emberMonch:
3:13:19soy, fish, or worch sauce are all good