New recipe, January 28, 2014

Braised Beef with Onion Sweet Potato and Parsnip (we used bison) from the January/February 2014 Cooking Light. This has the odd step of roasting the vegetables, and mixing them in with the meat at the end. It accentuates the flavors of the vegetables, making this on the the best pot roasts we've had! This is a 5!

Served with a green salad with Viandox vinaigrette.

Wine: Bookcliff Vineyards Reserve Cabernet Franc 2009. One of the best Colorado wines we've had, and a great match