Tomato paste

Chicken braised in an entire bottle of Burgundy. The French answer to boredom. Takes 4 hours and cannot be rushed.

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.

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

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

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

White wine version from Alsace. Riesling, cream, and tarragon instead of Burgundy and thyme. Lighter color, completely different personality.

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

Portobello mushrooms and seitan replace the chicken. The wine braise is unchanged. Serve over polenta instead of noodles.