nothing to do with wine

[joeyz6]

Yeah, usually I cook it the same way you all do -- simmer it until it tastes right and is the right consistency. So Foodie, your mother cooked it for hours on end? Maybe I'll try it sometime to see how it turns out.

Regarding the few days in the fridge, I couldn't agree more. I feel the same way about chili con carne, and beef stew. And my friends here have told me that boeuf bourguinon is best made a day ahead of time to allow the flavors to integrate.