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2. Ina Garten’s Streamlined Beef Bourguignon Is Dinner ... - AOL

   www.aol.com/ina-garten-streamlined-beef...

   Ina Garten's Beef Bourguignon. Time after time, Ina Garten delivers consistent and classic recipes, all tied up with a pretty little bow. And from the simple to the more complex, the Barefoot ...

3. Beef bourguignon - Wikipedia

   en.wikipedia.org/wiki/Beef_bourguignon

   Beef bourguignon. Beef bourguignon (US: / ˌ b ʊər ɡ iː n ˈ j ɒ̃ /) or bœuf bourguignon (UK: / ˌ b ɜː f ˈ b ɔːr ɡ ɪ n. j ɒ̃ /; [1] French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, [2] is a French beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and ...

4. Le Creuset has a whole new generation of owners — and they ...

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   “The kind of person who can throw together a perfect beef bourguignon, roast potatoes with confit garlic, or honey-glazed apple galette on a whim; the kind of person who invites friends over for ...

5. Boeuf à la mode - Wikipedia

   en.wikipedia.org/wiki/Boeuf_à_la_mode

   Modern recipes often include celery. Some recipes add tomatoes, [3] while others add brandy or other distilled spirits. Most French recipes include a boned calf's foot to add gelatin to the braising liquid, which serves to thicken the resulting sauce. [4] [5] [3] [6] To finish the dish, the braised beef is removed and set aside to rest.

6. Beat Bobby Flay - Wikipedia

   en.wikipedia.org/wiki/Beat_Bobby_Flay

   Beef Bourguignon: Bobby Flay 213 2 "Aged to Perfection" October 11, 2018 () Michael Strahan, Michael Symon: Aged Balsamic vinegar: Anastacia Song, Joey Ward: Michael Schulson, Leah Cohen, Richie Notar Chicken and waffles: Joey Ward 214 3 "Family Matters" October 18, 2018 () Daphne Oz, Jourdan Dunn: Fresh Apricot

7. Beef Bourguignonne Recipe - AOL

   homepage.aol.com/food/recipes/beef-bourguignonne

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8. Beef shank - Wikipedia

   en.wikipedia.org/wiki/Beef_shank

   The beef shank is the leg portion of a steer or heifer. In the UK, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). Due to the constant use of this muscle by the animal, it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat.

9. Ina and Jeffrey Garten: What to know about their relationship

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   "She’d make beef bourguignon like it was nothing, then set up elaborate buffets for dinner," Jeffrey Garten recalled to the Food Network. “It was the first formative period in her cooking ...