Craving beef bourguignon

[kozar]

4. And I forgot

To add, well ok the sauce, there's a couple things here, you have to have the drippings from your roasted beef, that's your "oil" for the sauce. Never toss the beef, the trick to beef bourginoise, is the sauc
And then , in a hot pan, the drippings go in and, OMG everything burning, nope now's the time to take the bottle of burgundy and cool the pan down.. the alcohol is now gone, you now have your sauce, maybe a simple corn starch/ water to thicken it to your tastes,