Beef Bourguignon with Pearl Onions and Mushrooms
Beef Bourguignon is one of those magnificent French dishes that rewards a little patience. In this beef bourguignon recipe, generous pieces of beef chuck are browned until deeply golden, then gently braised in red wine, rich beef stock, aromatic vegetables, and herbs until wonderfully tender.
A handful of dried porcini mushrooms adds savoury depth, while separately cooked mushrooms and buttery pearl onions bring texture and sweetness.
The finishing touch is a glossy red wine sauce enriched with cold butter and brightened with a little red wine vinegar. The result is tender beef, distinct vegetables, and a sauce that coats the meat rather than smothering it.
Serve with silky mashed potatoes and a glass of something lovely.
TIME About 4 to 5 hours | SERVES 6 | LEVEL Medium |
BEFORE YOU START Browning the beef well is the heart of this dish, and these lessons from my Kitchen School will help. Each one takes about five minutes to read. |
Why You'll Love It
FORK-TENDER BEEF Chuck braised low and slow at 300°F until it yields to a fork | A GLOSSY WINE SAUCE Reduced, then finished with cold butter and a touch of vinegar |
GOLDEN MUSHROOMS Cooked separately, so they stay golden rather than soggy | MAKE IT AHEAD Wonderful the next day, which makes it perfect for entertaining |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Beef Bourguignon
Serves 6 | Prep: 35 minutes, plus optional overnight seasoning | Cook: 3½ to 4½ hours | Total: about 4 to 5 hours
Ingredients
For the Beef Bourguignon
3 pounds (1.36 kg) beef chuck, cut into 2-inch cubes
2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
5 ounces (140 g) thick-cut bacon or pancetta, diced
1 tablespoon olive oil, if needed
1 large yellow onion, finely chopped
1 large carrot, finely chopped
4 garlic cloves, finely chopped
1 tablespoon tomato paste
2 cups (500 ml) dry red wine, preferably Pinot Noir
1½ cups (350 ml) unsalted or low-sodium beef stock
½ ounce (15 g) dried porcini mushrooms
½ cup (125 ml) warm water, for soaking the porcini
3 fresh thyme sprigs
2 bay leaves
For the Mushrooms
12 ounces (340 g) cremini mushrooms, halved or quartered if large
1 tablespoon olive oil
1 tablespoon unsalted butter
1 fresh thyme sprig
Salt and freshly ground black pepper, to taste
For the Glazed Pearl Onions
10 to 12 ounces (285 to 340 g) pearl onions, peeled
1 tablespoon unsalted butter
¼ cup (60 ml) beef stock or water
¼ teaspoon sugar
Pinch of salt
To Finish
1½ to 2 tablespoons (20 to 25 g) cold unsalted butter, cut into small cubes
½ to 1 teaspoon red wine vinegar, to taste
2 tablespoons finely chopped flat-leaf parsley
Silky mashed potatoes, for serving
Instructions
STEP 1 OF 12
Season the Beef
Season the beef with the kosher salt and black pepper. For the best results, place the pieces on a rack set over a tray and refrigerate uncovered overnight. If you're cooking the same day, season the beef at least 30 minutes before browning. Pat the surface thoroughly dry.
Chef Jon's tip: dry beef browns; wet beef steams. Pat every piece dry just before it goes into the pot. |
STEP 2 OF 12
Soak the Porcini
Place the dried porcini mushrooms in a small bowl and cover with ½ cup (125 ml) warm water. Leave for 20 minutes until softened. Lift the mushrooms from the liquid, chop finely, and reserve.
Strain the soaking liquid through a fine sieve lined with a coffee filter or suitable cloth to remove grit.
STEP 3 OF 12
Render the Bacon
Preheat the oven to 300°F (150°C).
Place a large Dutch oven over medium heat. Add the diced bacon or pancetta and cook gently for about 10 minutes, stirring occasionally, until the fat has rendered and the pieces are golden. Remove with a slotted spoon and reserve.
STEP 4 OF 12
Brown the Beef
Increase the heat to medium-high. If there is not enough fat in the pot, add a little olive oil. Brown the beef in several batches, leaving space between the pieces. Turn until deeply browned on several sides, about 8 to 12 minutes per batch. Transfer the beef to a plate.
You'll know it's right when each piece has a deep brown crust on several sides. |
If something's off: if the meat is releasing liquid and turning grey, the pot is too crowded. Take some pieces out and brown in smaller batches. |
STEP 5 OF 12
Build the Base
Reduce the heat to medium. Add the chopped onion and carrot to the pot. Cook for 8 to 10 minutes, stirring occasionally, until softened. Add the garlic and cook for another minute.
Stir in the tomato paste and cook for about 2 minutes, stirring often, until it darkens slightly and becomes fragrant.
STEP 6 OF 12
Reduce the Wine
Pour in the red wine, scraping the bottom of the pot to release the browned residue. Bring to a steady simmer and reduce the wine by about one third. This takes around 10 to 15 minutes, depending on the size of the pot and the heat.
You'll know it's right when the wine has reduced by about a third and smells rich rather than sharp. |
STEP 7 OF 12
Braise Gently
Add the beef stock, the chopped porcini, and about ¼ cup (60 ml) of the strained porcini soaking liquid. Add the thyme and bay leaves.
Return the browned beef and any juices to the pot, along with about half of the cooked bacon. The liquid should come partway up the beef rather than completely cover it. Add a little extra stock if needed.
Bring the liquid just to a gentle simmer. Cover the pot and transfer it to the oven. Braise for about 2½ to 3½ hours, turning the beef occasionally, until the meat is tender enough to yield easily to a fork. Check the liquid now and then, and add a little stock or water if the pot becomes too dry.
You'll know it's right when a fork slides into the beef easily and the meat yields without becoming dry and stringy. |
If something's off: if the beef is still firm, give it more time. Judge by tenderness, not the clock. |
Chef Jon's tip: a few gentle bubbles are what you want inside the pot. A vigorous boil tightens the meat. |
STEP 8 OF 12
Glaze the Pearl Onions
While the beef cooks, place the pearl onions in a small saucepan with the butter, stock or water, sugar, and salt. Cover and simmer gently for about 10 to 15 minutes, until tender.
Remove the lid and keep cooking until the liquid has evaporated and the onions are lightly glazed. Set aside.
You'll know it's right when the onions are tender, glossy, and still whole. |
STEP 9 OF 12
Brown the Mushrooms
Heat the olive oil in a large skillet over medium-high heat. Add the cremini mushrooms in a single layer, working in batches if necessary. Cook until their moisture evaporates and the surfaces become deeply golden, about 8 to 12 minutes.
Add the butter and thyme during the final minute, tossing to coat. Season lightly with salt and pepper. Set aside.
You'll know it's right when the mushrooms are deeply golden, not pale and watery. |
STEP 10 OF 12
Reduce the Sauce
When the beef is tender, carefully transfer it to a warm dish. Remove the thyme stems and bay leaves. For a rustic sauce, leave the softened vegetables in the pot. For a more refined sauce, strain the liquid into a saucepan, gently pressing the vegetables to recover their juices without forcing all the solids through the sieve.
Skim excess fat from the sauce. Simmer uncovered until it has reduced to a rich consistency that lightly coats the back of a spoon.
You'll know it's right when the sauce lightly coats the back of a spoon. |
Chef Jon's tip: taste before reducing too far, as the seasoning becomes more concentrated as it reduces. |
STEP 11 OF 12
Finish with Butter and Vinegar
Reduce the heat to low. Whisk in the cold butter, a few pieces at a time, until the sauce becomes glossy. Add ½ teaspoon red wine vinegar, taste, and add a little more if needed. Adjust the seasoning with salt and pepper.
If something's off: avoid boiling the sauce vigorously once the butter is in, or it may separate. |
STEP 12 OF 12
Bring It Together and Serve
Return the beef to the sauce and warm gently. Fold in the glazed pearl onions, golden mushrooms, and the remaining bacon, keeping a little of each for garnish if you like.
Spoon the Beef Bourguignon over warm mashed potatoes. Arrange a few mushrooms and pearl onions on top, finish with chopped parsley, and serve immediately.
Chef's Notes
Choosing the beef: well-marbled chuck is ideal. It contains connective tissue that softens during gentle braising and adds richness to the cooking liquid.
Choosing the wine: use a dry red wine with moderate tannins. Pinot Noir is particularly appropriate, although another balanced red wine will work.
For a richer sauce: homemade beef stock containing natural gelatin gives extra body. If the finished sauce is still thin after reducing, a very small amount of starch slurry can be used, although it may give a slightly less delicate texture.
Make ahead: prepare the beef and braising sauce the day before. Cool promptly and refrigerate. Reheat gently until thoroughly hot, then cook the mushrooms and pearl onions and finish the sauce shortly before serving.
Storage: refrigerate leftovers promptly in covered containers for up to 3 to 4 days. Freeze for longer storage.
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The Secret to Beef Bourguignon: How Time, Wine, and Gentle Heat Transform Beef
I've always thought Beef Bourguignon is one of those dishes that makes a kitchen feel particularly welcoming.
It begins rather quietly. A few pieces of beef. Some bacon. An onion. A carrot. A bottle of red wine. Nothing terribly extravagant.
But give those ingredients a little attention, a heavy saucepan, and a few hours in a gentle oven, and something magnificent happens. The beef becomes tender. The wine develops into a rich, deeply savoury sauce. The mushrooms turn golden. And the pearl onions become little buttery jewels.
It's the sort of dish that makes people wander into the kitchen, lift the lid, and ask whether dinner is nearly ready. Usually long before it is. And that's rather the point. Beef Bourguignon is a dish that rewards patience.
But what interests me most is the science behind that transformation. Because when we understand what's happening inside the saucepan, we can make a good Beef Bourguignon considerably better.
1. Why Beef Chuck Is Perfect for Slow Cooking
Let's begin with the beef. For this recipe, I prefer chuck. It's a cut that comes from a hardworking part of the animal and contains a useful combination of muscle, fat, and connective tissue.
And that connective tissue is particularly important. Much of it contains collagen. When beef is cooked quickly, collagen can contribute to a firm, chewy texture. But during gentle cooking over an extended period, some of that collagen gradually converts into gelatin. Gelatin contributes body to the cooking liquid and helps create the wonderfully tender texture associated with a good braise.
This is why a relatively inexpensive cut of beef can become something extraordinary.
But there's a catch. Cooking beef for a long time doesn't automatically guarantee tenderness. The temperature matters. Cook it too aggressively, and the muscle fibres can contract excessively, squeezing out moisture. The meat may become dry even while the connective tissue softens. Which brings us to the importance of gentle heat.
2. Why I Prefer a Lower Oven Temperature
Many Beef Bourguignon recipes use a fairly hot oven. But I prefer to cook mine at 300°F (150°C). The aim is to maintain a gentle simmer inside the covered pot. Not a vigorous boil.
The lower oven temperature gives us greater control over the cooking process. The beef gradually softens. The connective tissue has time to change. And the cooking liquid develops its flavour without evaporating too rapidly.
Of course, the exact temperature inside the pot depends on the cookware, the amount of liquid, and the oven. So I always recommend checking occasionally. A few gentle bubbles are welcome. A saucepan behaving like an erupting volcano is not.
And don't rely entirely on the clock. The beef is ready when a fork enters easily and the meat yields without becoming dry and stringy.
3. Why Browning the Beef Creates So Much Flavour
Now for one of my favourite stages. Browning the beef. This is where the kitchen begins to smell particularly wonderful.
As the surface of the meat becomes hot and dry, the Maillard reaction produces a complex collection of flavour compounds. These contribute roasted, savoury aromas. And those flavours become part of the finished sauce.
But here's something worth remembering. Browning doesn't seal in the juices. That's a persistent culinary myth. What browning does is create flavour. And plenty of it.
For the best results, dry the beef thoroughly before it goes into the pot. Then brown it in batches. If you crowd the saucepan, the meat releases moisture and begins steaming. The surface temperature drops. And you lose some of the opportunity for deep browning. A little patience at this stage pays enormous dividends later.
4. Why Bacon Fat Is Such a Wonderful Starting Point
Before browning the beef, I like to cook diced bacon or pancetta. As it heats, the fat gradually renders into the pan. That fat becomes the foundation for browning the beef and cooking the vegetables. It carries the savoury flavour of the pork throughout the dish. And the browned bacon pieces contribute texture and richness when they're added back later.
I prefer to reserve some of the bacon until the final stage. That way, it retains a little more character rather than spending several hours submerged in the sauce. It's a small adjustment. But one that makes the finished dish more interesting.
5. Why Red Wine Needs Balance
Red wine is central to Beef Bourguignon. And Burgundy, the region associated with the dish, is famous for its Pinot Noir. Wine contributes acidity, aromatic compounds, and tannins. These create complexity. But too much wine can make a sauce taste sharp or excessively tannic.
That's why I prefer to use about 2 cups (500 ml) of red wine alongside 1½ cups (350 ml) of good quality beef stock. The wine brings depth. The stock contributes savouriness and body. Together, they create a more balanced foundation.
I also like to reduce the wine before adding the stock. As it simmers, water and some alcohol evaporate. The flavours become more concentrated. And the wine begins to integrate with the browned residue left in the saucepan.
But remember that cooking doesn't necessarily remove all the alcohol. If you need an alcohol-free dish, this isn't the appropriate preparation without significant changes.
6. Why Beef Stock Makes the Sauce Better
A good beef stock contributes more than liquid. It brings savouriness. And if it contains natural gelatin, it can provide a lovely sense of body. This is particularly useful when we want a sauce that feels rich without relying heavily on flour. The gelatin helps create a texture that coats the mouth pleasantly.
But not all commercial stocks contain much gelatin. Some are primarily flavoured liquid. So the final sauce may still need reduction or another adjustment. The important thing is to judge the consistency rather than assume every stock behaves the same way.
7. Why Dried Porcini Mushrooms Are My Secret Ingredient
Now for a small addition that makes a considerable difference. Dried porcini mushrooms. I use just ½ ounce (15 g). Not enough to turn Beef Bourguignon into a mushroom stew. But enough to add another layer of savoury flavour.
During drying, mushrooms lose moisture and their flavours become concentrated. Porcini contain naturally occurring glutamate and other compounds that contribute umami. That deep, satisfying savouriness works beautifully alongside beef and red wine.
I soak the mushrooms until soft, chop them finely, and add them to the braising liquid. A little of the strained soaking liquid can also be used. But strain it carefully. Dried mushrooms occasionally contain grit. And a mouthful of sandy Beef Bourguignon is not an experience I'd recommend.
8. Why Tomato Paste Should Be Cooked
Tomato paste contributes acidity, colour, and savouriness. But straight from the tube, it can taste rather sharp. I prefer to cook it gently with the softened vegetables until the colour deepens. This removes some moisture and develops its flavour. It also allows the tomato to become part of the savoury foundation rather than remaining an obvious separate ingredient.
We're not making a tomato stew. One tablespoon is enough. The beef and red wine should remain the dominant flavours.
9. Why the Mushrooms Should Be Cooked Separately
Now for the mushrooms. And here's where I think a little extra effort is particularly worthwhile. Mushrooms contain a substantial amount of water. When they first enter a hot pan, they release moisture. As that moisture evaporates, their surfaces can begin browning more effectively. This creates deeper flavour. And it gives them a lovely texture.
If the mushrooms spend several hours in the braising liquid, they may become soft and lose much of their distinct character. So I prefer to cook them separately. A hot skillet. A little olive oil. Enough time for the moisture to evaporate. Then butter, thyme, and a touch of seasoning.
The finished mushrooms should be deeply golden. Not pale and watery. Add them shortly before serving. And you'll notice the difference immediately.
10. Why Pearl Onions Deserve Their Own Pan
Pearl onions are one of the great pleasures of Beef Bourguignon. They're small. Sweet. And particularly lovely when glazed in butter.
Rather than allowing them to disappear into the stew, I cook them separately with a little stock or water, butter, salt, and a pinch of sugar. The liquid gently cooks the onions. Then, as it evaporates, the remaining butter and dissolved sugars create a light glaze. The onions become glossy and tender. And their sweetness provides a wonderful contrast to the rich beef sauce.
They should remain recognisable. Little onions. Not anonymous pieces of vegetable floating around the saucepan.
11. Why I Prefer Not to Thicken the Sauce with Flour
Flour is a perfectly respectable way to thicken a stew. And many traditional recipes use it. But for this version, I prefer a slightly different approach.
Once the beef is tender, I remove it from the pot. Then I reduce the cooking liquid until the flavour becomes concentrated and the consistency is right. This gives me greater control. I can remove excess fat. Adjust the seasoning. And decide exactly how rich the sauce should be.
If the stock contains sufficient gelatin, the sauce may develop a beautiful texture naturally. If it remains too thin, a very small amount of starch slurry can help. But I prefer to begin without flour. Because the sauce should feel silky. Not heavy.
12. Why Cold Butter Makes the Sauce Glossy
Now for one of the loveliest finishing techniques in French cooking. Monter au beurre. It's simply the process of incorporating cold butter into a warm sauce. The butter contributes richness and helps create a glossy finish.
But temperature matters. If the sauce is boiling aggressively, the butter may separate rather than incorporating smoothly. So I reduce the heat. Then whisk in small pieces of cold butter. The sauce becomes richer and more luxurious.
And this is precisely the sort of finish I want for Beef Bourguignon. Not a thick gravy. A beautifully balanced red wine sauce that coats the beef.
13. Why a Little Vinegar Makes Such a Difference
After several hours of cooking, Beef Bourguignon develops a tremendous amount of richness. Beef. Bacon. Wine. Stock. Mushrooms. Butter. All those ingredients contribute depth. But sometimes the finished sauce needs a little brightness.
And this is where I like to add a small amount of red wine vinegar. Begin with half a teaspoon. Taste. Then adjust if necessary. You shouldn't be able to identify the vinegar. The sauce should simply taste more balanced.
It's a little like opening a window in a warm kitchen. Nothing dramatic. Just a welcome breath of freshness.
14. Why Beef Bourguignon Is Wonderful the Next Day
Here's one of the great advantages of this dish. You can make it ahead. In fact, I often prefer to prepare the beef and sauce the day before serving.
Once the stew has cooled and been refrigerated, the fat rises and solidifies. This makes it easier to remove excess fat. And the following day, the sauce can be reheated gently and adjusted before serving. The flavours also have time to become more evenly distributed. The result often tastes beautifully integrated.
Then all that's needed is to cook the mushrooms, glaze the pearl onions, and finish the sauce. Which makes Beef Bourguignon a particularly sensible dish for entertaining. Because nobody wants to spend an entire dinner party standing over a saucepan. Even if it is a very nice saucepan.
Bringing Everything Together
A beautiful Beef Bourguignon should be generous. The beef should be tender enough to yield easily to a fork. The sauce should be rich, glossy, and deeply savoury. The mushrooms should retain their golden edges. And the pearl onions should provide little bursts of sweetness.
I like to serve it over silky mashed potatoes. Not an enormous mountain. Just enough to catch the sauce. Then a little parsley. Perhaps a glass of red wine. And dinner is ready.
It's a wonderful example of what happens when we give good ingredients enough time and attention. Nothing flashy. Nothing unnecessarily complicated. Just a magnificent French classic.
Although I would recommend making a little extra. Because if there's one thing better than Beef Bourguignon for dinner, it's discovering there's enough left for tomorrow.
Key Ingredients
Beef Chuck: Muscle, fat, and connective tissue. During gentle braising, some of that collagen turns to gelatin, giving tender meat and a sauce with body.
Dry Red Wine: Pinot Noir, the grape of Burgundy, is a classic choice. It brings acidity, aroma, and depth, and it's reduced before braising so it tastes rich rather than sharp.
Beef Stock: Balances the wine with savouriness. A stock with natural gelatin gives the sauce a lovely silky body.
Dried Porcini: Just ½ ounce (15 g) adds a deep layer of savoury umami without turning the dish into a mushroom stew.
Bacon or Pancetta: Its rendered fat is the base for browning the beef, and the crisp pieces add richness when they go back in.
Cremini Mushrooms and Pearl Onions: Cooked separately, so the mushrooms stay golden and the onions stay glossy, sweet, and whole.
Cold Butter and Red Wine Vinegar: The butter makes the sauce glossy; a little vinegar brightens all that richness.
Common Mistakes to Avoid
Crowding the pot when browning: the beef releases moisture and steams instead of browning. Work in batches.
Putting the beef in wet: pat it thoroughly dry so the surface can brown deeply.
Braising at a rolling boil: a vigorous simmer tightens the meat and can leave it dry. Keep the oven at 300°F (150°C) and look for gentle bubbles.
Going by the clock alone: the beef is ready when a fork slides in easily, not when the timer says so.
Skipping the wine reduction: reducing the wine first keeps the sauce rich rather than sharp.
Leaving grit in the porcini liquid: strain it through a coffee filter or cloth before it goes in.
Simmering the mushrooms in the stew: they turn soft and pale. Brown them separately and add them at the end.
Boiling the sauce after adding the butter: keep the heat low so the sauce stays glossy and doesn't separate.
What to Serve with Beef Bourguignon
Silky mashed potatoes, like my Creamy Mashed Potatoes
Buttered egg noodles
Crusty bread for the sauce, or a loaf of my Daily Bread
Simple boiled potatoes, or Potatoes au Gratin for a special occasion
How to Store
Make ahead: Prepare the beef and braising sauce a day or two ahead. Cool promptly and refrigerate. Reheat gently until thoroughly hot, then cook the mushrooms and pearl onions and finish the sauce shortly before serving.
Fridge: Refrigerate leftovers promptly in covered containers for up to 3 to 4 days. Once chilled, the fat sets on top and is easy to lift off.
Freezer: Cool the stew promptly and freeze in airtight containers. For the best texture, cook fresh mushrooms and pearl onions when serving.
Reheat: Warm gently until thoroughly hot, without letting the sauce boil hard.
Frequently Asked Questions
What is Beef Bourguignon?
Beef Bourguignon is a traditional French beef stew associated with Burgundy. Beef is slowly braised in red wine with aromatic vegetables, herbs, and often bacon, mushrooms, and pearl onions.
What is the best cut of beef for Beef Bourguignon?
Beef chuck is an excellent choice because its connective tissue softens during gentle braising. It also has enough fat to contribute flavour and richness.
What wine should you use for Beef Bourguignon?
A dry red wine with moderate tannins works best. Pinot Noir is a classic choice because of its association with Burgundy, although other balanced red wines can be used.
Why is my Beef Bourguignon tough?
The beef may need more cooking time, or the braising liquid may have been simmering too aggressively. Cook gently and check for tenderness rather than relying entirely on the clock.
Can you make Beef Bourguignon without flour?
Yes. A combination of gelatin-rich stock and careful sauce reduction can provide body. If needed, a small amount of starch slurry can be added at the end.
Why do you cook the mushrooms separately?
Cooking the mushrooms separately allows their moisture to evaporate and their surfaces to brown. This creates deeper flavour and helps preserve their texture.
Why add dried porcini mushrooms?
Dried porcini contribute concentrated savoury flavour and umami, complementing the beef and red wine.
Can you make Beef Bourguignon ahead of time?
Yes. It's an excellent make-ahead dish. Prepare the beef and sauce a day or two in advance, refrigerate promptly, and reheat thoroughly before serving.
Can you freeze Beef Bourguignon?
Yes. Cool the stew promptly and freeze in airtight containers. For the best texture, prepare fresh mushrooms and pearl onions when serving.
What do you serve with Beef Bourguignon?
Mashed potatoes are a wonderful choice. Buttered noodles, crusty bread, or simple boiled potatoes also work well.
How do you thicken Beef Bourguignon sauce?
Remove the cooked beef and reduce the sauce gently until it reaches the desired consistency. Gelatin-rich stock helps provide body. A small amount of starch slurry can be used if necessary.
Why add vinegar to Beef Bourguignon?
A small amount of red wine vinegar can brighten the finished sauce and balance its richness.
Is Beef Bourguignon better the next day?
Many cooks find that the flavour becomes more harmonious after an overnight rest. Refrigeration also makes it easier to remove excess fat before reheating.
Can you cook Beef Bourguignon in a slow cooker?
Yes, although the method needs adjusting. Brown the beef and prepare the aromatic base first. Reduce the wine separately, then transfer everything to the slow cooker. Use less liquid, because very little evaporates.
Recommended Equipment
Make this recipe easier with the right tools: Dutch Oven, Stainless Steel Frying Pan and Sauce Pan.
You Might Also Like
If you enjoyed this recipe, you might also love my Hungarian Beef Goulash, Beef Rendang, Ragù alla Bolognese and Prime Rib Roast.
To mop up the sauce, try my Tomato Focaccia.
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