Beef Bourguignon

Cut the meat, vegetables, or main protein into generous bite-size pieces, pat dry, and season with salt.

In a heavy pot, brown the main ingredient well, then transfer it to a plate.

In the same pot, sauté the onion, garlic, and vegetables, scraping up the browned bits from the bottom.

Return the main ingredient and add sauce, tomatoes, wine, broth, or spices according to the recipe.

Cover and simmer gently until tender, stirring occasionally and checking the thickness of the sauce.

Adjust the seasoning and serve with potatoes, rice, pasta, bread, or fresh herbs.