Recipe of the Day
Beef Bourguignon II
Stewing meat is browned and braised in red wine with carrots, garlic, onions, and herbs. Mushrooms and more onions are added for the last half hour of cooking.
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Often referred to as the king of wines, Cabernet Sauvignon is a classic pairing partner for meat dishes like beef and lamb.
Full-bodied and rich, Cabernet offers blackberry, plum and cassis flavors. Oak barrels add vanilla, cedar, chocolate and coffee aromas.
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