My mother entertained a lot. Friends and family were always clamoring for a seat at her table. Simple weeknight dinners often included a new face or two.

As good a cook as she was, her meals were rarely fussy. I have no doubt she could whip up a Chateaubriand or a Boeuf Bourguignon if she wanted, but she didn't.To her, it was the end result that mattered. Not the process, or the degree of skill involved. It was the look on someone's face when that fork hit the tongue.A true Boeuf Bourguignon requires almost twice as many ingredients as called for in this recipe.And it may taste amazing (what with all that bacon, brandy and hours of simmering), but this super simple knock-off is pretty darn good. In fact, the resulting broth is so tasty, I wouldn't blame you if you poured it into a glass and drank it.Give this a try on the next cool, rainy day. I'm sure you won't be disappointed.Burgundy BeefMakes sixservings2 pounds beef tenderloin tipscup flourcup cooking oil1/2 teaspoon salt1 clove garlic, minced2 cups sliced mushrooms1 cup chopped onion1/2 cup green pepper, chopped1 cup sliced carrotscup burgundy wine1/2 cup beef brothCoat meat with flour, using all of it. In a large, heavy pot, brown meat one-third at a time in hot oil. Return all the meat to the pot. Add remaining ingredients. Bring to a boil, cover.Reduce heat and simmer until the meat is tender, about an hour.Serve with egg noodles or steamed rice.For more Comfort & Joy recipes, visit

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