Topic: Cote Du Rhone

A detailed account is given of a dinner party where a host prepared a variation of beef bourguignon, humorously dubbed "double-dip recession slave stew." The recipe involved five pounds of cheap chuck steak caramelized in a cast iron Dutch oven with a bottle of Cote du Rhone wine. The success of the meal is attributed to the high-heat searing method and the inclusion of cooking sake.