Beef Burgundy with beef cheeks

 

I decided a few days ago that I wanted to make beef Burgundy (boeuf bourguignon) for my birthday dinner. I went to the local butcher's (we only have one left; the other retired in January) and asked about ordering a kilogram of Joue de boeuf (beef cheeks). They are supposed to be the standard when it comes to tender, succulent cuts of beef.There they are above. On the right are some smoked pork lardons, (bacon) the other meat in a Beef Burgundy. The vegetables in the stew are just onions, garlic, and carrots. More tomorrow...