Boeuf Bourguignon

Method

1. Season and sear the beef chuck on every side until deeply browned, then set aside.
2. Cook the aromatics in the rendered fat until soft and sweet.
3. Deglaze with the burgundy, return the meat, cover, and braise low until it yields to a spoon.
4. Reduce the braising liquid into a glossy sauce and spoon it generously over the meat.