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Reviewed Beef Bourguignon

Mar 27, 2011 in Food Network Community Toolbox on

Reviewers here are right. Cook longer (I went almost 3 hrs and it tasted 10 times better than when I tasted it at 1.5 hrs), use less salt (season some as you cook various stages and season at the end to taste if its not enough), use full bodied red wine and don't skip on the cognac step. I forgot frozen onions and used half cognac half brandy and...

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