Tom's Wicked Boeuf Bourguignone

This is a recipe that has evolved over the years, part Pete's Wicked Beef, part Boeuf Bourguignone, made tonight with organic beef, dregs of many old and loved bottles of red wine and er a bottle of Michelob Dark Lager! It was aided and abeted by a version of Delia Smith's Yorkshire pud and a dollop of organic frozen peas. A great antidote to the coldest day of the month so far. Goodbye February. Let's hope March heralds the coming of Spring. Probably not, judging by Monday's forecast!.