Yes, vegetable broth or beef broth should work well.

Thanks Angela – great to know it works well with a sweet red wine too. Glad it was a hit.

So glad it was a hit Pam. Often if you let the meat cook a little longer it will release easily. If I’m in a hurry, sometimes I’ll add a little extra oil to the pot and swirl it around.

Hi Sheryl – you halve all the ingredients. Enjoy!

Our neighbor has celiac disease so it’s always a challenge to think of what I can make when they come over for neighborhood gatherings. This would be a wonderful choice. Someone told me not long ago that the Barilla Gluten Free pasta is the best pasta out there when you have to eat gluten free. She said it has the close to the same taste and texture as regular pasta.

Another friend who visits from Ireland every summer has a gluten allergy and a wheat allergy (I thought they were one and the same-I learned something new this year) always bakes gluten free cakes for our parties and she said it’s a challenge baking without gluten because the gluten free flour makes everything so light. She also makes her own bread which she said has been hard to perfect because without gluten the bread has big holes in it. I know her “rolled” cakes (like a jelly roll filled with whipped cream and fresh fruit are absolutely delicious. I was amazed at the things that you wouldn’t think of that contain gluten……the list was eye opening. I have made a few things gluten free for them and it was an interesting experience….I crossed my fingers and hoped for the best when it came out of the oven. .

Um, Mexican Chocolate Bundt Cake? Ohhhh my!!!!! 🙂