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Beef Bourguignon I

Reviewed: Jun. 4, 2007
After reading the Reviews and Making this recipe i would have to say that it is a great recipe what most people dont understand is that in classical french your gonna have an overwhelming flavor mainly in the sauce or in the marinade due to the fact that in classical times the french didnt have ascess to the most freshest of product thus in the case of this recipe a 2 day marination in a burgandy wine its not a hard recipe at all to make and if you are ever over in france i would strongly recomend that you order it there
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