Garten's boeuf bourguignon recipe is absolutely amazing. This is the
second time that we've had it and I made a couple of changes to suit our
family. Instead of an entire bottle of red wine in the sauce, I used
only one cup to give it a hint of wine rather than an overpowering one
(I did use the full amount of cognac, however). I doubled the buerre
manié (butter and flour mixture to thicken the sauce) so that the stew
was lovely and thick to serve over mashed potatoes. This really is the
perfect autumn and winter dish!