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Cranberry Beef Bourguignon.
When it’s cold and festive season is creeping in, I crave a slow, winey braise that makes the whole house smell incredible. This one leans holiday with pops of tart cranberries that melt into the sauce. It’s rich, savory, and a little bright—special enough for company, simple enough for a Sunday. Most of the work happens in the pot while you set the table and light a candle.
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