With a few filet offcuts, I managed to scrape together a little evening Bourguignon. Yes, I know, “taking one for the team,” but I need to feed the troops with whatever protein and veg delight I have available.

Bourguignon is Bourguignon, all recipes will arrive at yum. We will serve with cauliflower au gratin and a tuna-melt back-up.

When onions and garlic look like that, they ARE having fun!