Today's lunch was the last of my boeuf bourguignon:
It really is ridiculously easy to prepare. The only labor-intensive part is chopping the beef, bacon, and mushrooms down to size. Toss beef in flour, salt, and pepper and cook until at least one side has a crust. Cook bacon to near-crispiness. Dump everything into a thick-walled pot (I used a Dutch oven). Aside from that, assemble your fines herbes (I use a ball-shaped mesh tea infuser), toss in your stock plus a bottle of wine (750 ml each), then fire and forget for 2.5 hours, reducing to a simmer right after bringing to a boil. Add a bit of flour or cornstarch to thicken.
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