About halfway through making a beef bourguignon, I realized it was time to delurk.
I feel like I see frozen soup stocks all over the place. A.G. Ferrari has a couple, I think, and I've been meaning to try Andronico's frozen beef stock for years. (I always notice it around Passover when I'm buying frozen schmaltz.)
Today, I finally bought some, and I'm suddenly not certain how well my boeuf is going to turn out.
Does anyone routinely use frozen stock from high-end supermarkets and the like? Do you find the quality is pretty good overall, or have one that you like in particular?