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January 2016: Boeuf Bourguignon

Most recipes you will find for Boeuf Bourguignon from professional chefs
require 3 or 4 days to make. My recipe takes 2 days and the first of those 2 days
is simply marinating the meat which is where most of the flavor development
comes from, the very thing those multi-day recipes are trying to achieve. My
recipe simplifies the process and still results in an unctuous stew with the
desired demi glace richness


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