Beef Burgundy is another of those wonderfully hearty, slow-cooked meals suitable for a Dutch oven or slow cooker. And like most such dishes, it's even better on the second day, so this recipe plans for leftovers. It's also best when made with a chuck or beef shoulder roast - cheap but well-flavored cuts of meat. Although most recipes call for straining out the cooking vegetables from the pot, I don't. By finely chopping the onions and carrots they end up melting into the sauce, adding just a bit of additional texture. (Larger image.) Serves 2 with leftovers.

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