Beef cheeks in red wine (beef bourguignon)

Hello wooden spoons,
today one of the best comfort foods the world has known. It was made famous by Julia Child and then Zdeněk Pohlreich.
Beef in red wine. In my case, cheeks straight from the farm. But you can use any beef suitable for braising - neck, round shoulder, brisket, etc.
This method of preparation is excellent, the meat almost falls apart, the sauce is glossy, thick and full of flavor. One does not need much more to be satisfied. Just perfection on every spoonful.
Forget goulash, it's not just goulash with wine, it's really not. The taste is diametrically different :-)
And it looks extra hard, but the opposite is true. It takes time, yes, quite a bit of time, but the work is a bit at the beginning with the cutting and then it does itself.
The great thing is that you can make it a day in advance, because it tastes even better after it has been laid out.
You can serve it with mashed potatoes, but gnocchi, spekli or pasta are also great.
So chefs, will you give it a try? I'm curious about your results, so leave as much as you can in the comments. Or you can throw it in our group on FB ( / sblondynouvkuchyni )
To make it easier, I have prepared a shopping list for you:
beef cheeks (or stewed meat)
pepper, salt
Red wine
bacon
oil
carrot
onion
shallot
broth
tomatoe sauce
flour
bay leaf, garlic, thyme, rosemary
butter
And remember, domaniko dělaniko is always the best♥
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