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Classic Foods

Slide 2 of 13

Beef Stew in Red Wine Sauce

For many Americans, the quintessential French stew is boeuf bourguignon—beef cooked in Burgundy red wine. The stew, featured regularly at Jacques Pépin's mother's restaurant, was made from tougher, cheaper cuts of beef, which had to be braised a long time to get tender and to stay moist.

slideshow Fantastic Beef Stews

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