Dry red wine

The original low-and-slow. Julia Child didn't invent this, she just made it approachable. Two-day version here — day one braise, day two it's perfect.

All the depth and richness of the classic French braise, made entirely with mushrooms. The wine matters. Use something you would drink.

The Provencal cousin: add green olives, orange peel, and anchovy. Less Burgundy, more sun.

Add Puy lentils for protein. They absorb the wine and become outrageously good. The most filling version.

Bone-in short ribs instead of chuck. The collagen melt is unreal. Serve the bone-in ribs in the bowl.

Same wine, same fond, 45 minutes under pressure instead of 3 hours in the oven. Weeknight bourguignon is a thing now.