Has anyone made her recipe for Beef Bourguignon? I am cooking Christmas Dinner for a very meat and potatoes type of crowd and I need to be able to make most of the meal the night before. THe recipe in her first cookbook calls for beef tenderloin in slices which I thought was a nice twist - especially since it;s for Christmas. But apparently her newer cookbook calls for using beef chuck in cubes. Anybody tried either or both? I already bought a beautiful tenserlion. I could also maybe go the beef wellington route..... but the stew seems so much easier with a 1 year old running around.