My Mother was an amazing cook and comfort food was her speciality. The smell of the braised beef permeating through the house on Sunday morning was unmistakable. She taught me the basics to make me the chef I am today, and to want to recreate the same comforting and "love on a plate" she gave to me, for my own family. This recipe is a classic. In France it is known as boeuf bourguignon and is probaly the most well known version of this dish. My mother's recipe is almost exact, except for the thyme and mushrooms, both of which I add. I also add brandy to the bacon and mushrooms after they sauté and flambé them before adding them to the beef. Another little secret ingredient is chicken livers.