This boeuf bourguignon recipe from Tyler Florence starts by browning chuck roast in bacon fat, then deglazing the pot with brandy. The beef is simmered with herbs, beef broth, and a bottle of red wine for an hour, then mushrooms and pearl onions are tossed in and the stew cooks for another hour. Serve this easy make-ahead meal over mashed potatoes, celery root purée, or buttered egg noodles to absorb all that rich, tasty sauce.
Special equipment: You’ll need cheesecloth and butcher’s twine for this recipe.
For more easy weeknight meals using beef, see our ground beef stroganoff recipe.