THE OLD PHILOSOPHER STEPS UP TO THE BIG LEAGUES

Yesterday, I went to the market and bought three pounds of beef, two carrots, two stalks of celery, two carrots, a leek, a can of tomato paste, three onions, some little potatoes, five thick slices of lardon, and a bottle of Burgundy.  Yes, Virginia, I am going to make boeuf bourguignon.  Today I chopped and sliced the beef, onions, carrots, celery, and leek, added peppercorns and the bottle of wine, and put it all in the fridge to marinate for twenty-four hours.  Tomorrow I shall complete the dish and serve it up.  Wish me luck.  This is a very simple recipe from Ma Bourgogne, a lovely restaurant in Place des Vosges in the 4th arrondissement.  I got it out of a book.  Oddly, the restaurant itself no longer has boeuf bourguignon on the menu.  I have made it once before, and it was spectacular.  I figure if I can make a traditional boeuf bourguignon, I can do anything.