A veg-friendly bourguignon from Smitten Kitchen. The closest I've come to eating beef bourguignon was watching Julie and Julia on an airplane, but Kristen said this at least met the basic criteria, i.e., that if you live somewhere where they still have chilly days, it would be the perfect thing to warm you up. If I were a slightly different person I would use the phrase "tuck into" there. Also, this did not take anywhere near all day to make, so there is no possibility of ruining an entire batch the day the reporter is coming over to your house to write a story about your blog... At least I think that's what happened.
We actually made this about a month ago, but I have been in that unmotivation cycle best described here (more applicable to genuinely creative people than silly cooking blogs, but nevertheless)
