and oh it was a pretty good wine, actually, because it was a gift

I cooked a bastardized version of Boeuf Bourguignon today. It had beef and wine and garlic, onion, salt, pepper, allspice, and a tiny bit of rosemary. It didn't have bacon in it, and no bay leaf because we were out of bay leaves. No mushrooms because I forgot, and no pearl onions because we didn't have them.

I left it to simmer for many hours. Whenever I thought the flavor needed brightening I added finely chopped lemon peel. It ended up pretty good.

Dan wanted to let potatoes boil in the stew towards the end and I have to admit that was very good, even though I was opposed to it.