Boeuf bourguignon

Cold weather food for 4 or 2 or...1 (freeze the rest, it improves):

2 lbs Beef (from the shoulder/"chicken steak"/paleron), cubed
4 rashers bacon
1 bottle of red wine
3 onions thinly sliced
3 tbsp flour
3 carrots, chunked
5 cloves of garlic, squashed,
3 cups small mushrooms
parsley, thyme and bay leaves.

Brown meat in batches, remove; add onion and bacon, cook 10 minutes, add flour. Cook a couple of minutes. Add wine and stir and scrape up fond (brown stuff stuck to bottom of pan). Add meat again and other ingredients. Bring to boil then lower to simmer. Cook 2 hours or more, stirring every now and then. Best the next day after chilling overnight, but very good the same day, too.

Arborio and apple pudding, see previous post.