“Beef bourguignon is a hearty stew of the Burgundy region of France. Originally made with the lean and course meat of the Charolais cattle of the region, it is flavored a light dry red wine such as Beaujolais or Pinot Noir. The robust taste of the dish is dependent critically with the wine flavoring. As presented your dish lacks enough of this distinctive flavoring to render it a true Bourguignon, but rather comes across as a modest meat stew. Disappointing. The proportions however are appropriate for a single serving.”
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