There’s beef stew, and then there’s boeuf bourguignon.
There’s a reason it deserves the French pronunciation, and why it’s the dish that made Julia Child famous. Boeuf bourguignon is to beef stew as opera is to the accordion, as Molière is to Jerry Lewis (though the French like both). When prepared properly – as it always should be – boeuf bourguignon is a symphony in the mouth, a perfect harmony of flavor, texture and filling nourishment….
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