Another winner! This was the perfect meal to both prepare and eat on a lazy winter Sunday.
The beef wasn't as tender as I would have liked but I think it could have cooked longer. I used about two cups of wine and a cup or so of beef broth. If I had another half an hour, I would have added some more beef broth and let it simmer a bit longer. Everything had a wonderful flavor from the brandy, wine, and herbs. I have never tried parsnips and picked one up at the grocery store to use. I was surprised by how light it was, expecting it to be dense and heavy like a carrot. Ultimately, I chickened out and placed it back on the display. I regretted my lack of culinary adventure (and really how adventurous is a parnsip anyway) and vow to include parnsips the next time I make this lovely dish.