Tonight it will be Boeuf Deux Bourguignon, which is a hoity-toity name for Beef Burgandy #2. The uppity name and duality of this dish is because it will be a fancied-up retry of what I burned up last night, despite having made it many times before. Fortunately there was still some vegetable beef soup left in the freezer from last week. As you might expect, this beef burgandy will have most of the usual stuff - beef chunks, bacon bits, stock, red wine, whole onion, mushrooms, packet of onion soup mix, fresh garlic, worcestershire sauce, thyme, tomato paste, etc. This time I will be sure to add more beef stock (I skimped when I ran out yesterday) and then thicken it later with cornstarch or that butter/flour mix called beurre manié. The latter dissolves/thickens better to serve over noodles and would give the dish its uppity aspersions.