This weekend may be a good time to revisit a certain French classic. Boeuf, it’s what’s for dinner.
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Good recipe, with none of the pearl-onion-and-mushroom-caps complications of Julia’s. At the moment I’m looking for a recipe to recreate the beef braise finished with chocolate that we had in France this fall. Any ideas???
Wow, this piece of writing is nice, my younger sister is analyzing these kinds
of things, therefore I am going to inform her.
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