legend_018
Head Chef
ok made this wonderful stew before and made it again, it calls for a decent amount of red wine. The 2nd time I made it the other day, I had to use half red and half wine. It wasn't the same red wine as before either. I don't remember what I used. It came out very sweet. For heating up leftovers is there anything I can do to take the sweetness away. It was kind of a little too sweet. Strange too because the first time, it thickened up after simmering it for a long time, this time it stayed thin.