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Beef Bourguignon I

Reviewed: May 8, 2004
This recipe is FANTASTIC. Great for a crowd. However, it takes a long time to make, so I usually double the recipe and freeze a large portion of it. If you do this, learn from my mistakes: 1) don't double the onions! the four already in the recipe is plenty. But double everything else. 2) Use two big, deep frying pans to fry the meat in two batches, and then make the bacon and broth in one pan (steps 4 and 6) and saute the vegetables in the other pan (step 5). This is a big timesaver! We have fed up to 12 large, hungry adults by doubling this dish. It is very, very good!
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