Boeuf Bourguignon

I’ve used this recipe from Barefoot in Paris years ago, and I don’t remember it tasting nearly as good as it did this time. I had a long conversation with the guys at the meat counter about why chuck roast is the best type of meat to use for this type of dish, and I think they were right. I halved the amount of wine because I don’t like it too boozy, but I increased the amount of beef stock. It was even better the next day.


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