Boeuf Bourguignon (or as my mom calls it beef burgundy. . . )

We are serving our rendition of Boeuf Bourguignon. Which is just as good as the classic recipe, but a little less involved and bit tastier, we think. We are serving this over our house made mashed potatoes, don't even ASK about the use of butter or cream-when it comes to mash just accept it. Suffice it to say that it's pretty tasty. We top it with a drizzle of truffle oil and some crispy lardoons (everything is better with bacon) and voila! Lunch! If you are getting hungry we'll have this all day today and all weekend assuming it lasts that long. . .Cheers.