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Hi John -
This version is from our cookbook, Cookish. Cookish is a fresh take on fast food at home. Six ingredients. Minutes, not hours. Fresh, bold flavors for any night of the week. The version from the TV show is the more "authentic" version, which calls for 2 1/2 cups of red wine. Since that version includes a significant amount of wine it requires the more extensive instructions since we don't want to add that much wine at the beginning of cooking. The long cooking time will dull its flavor and negatively impact the flavor of the meat. For this Cookish version, we only use 1/2 cup of white wine and only add it after the first 2 hours of cooking. In this case, the wine is added after the cover is removed so it reduces far before it's flavor is affected or has a chance to affect the flavor of the meat. Either version is great, but the TV version, which you can find here - https://www.177milkstreet.com/recipes/boeuf-gardiane - has a bit more complexity and nuanced flavor. Hope that clears it up!
Best,
The Milk Street Team
The directions here differ a little from those of the TV version. Is it better to reserve the juices after roasting the beef, reduce the wine, add them back into the pot... or is it better the way it's described here???