Why it's good the first night: Iconic beef bourguignon is one of those meals with a transporting aroma: Are you in your familiar old kitchen, or are you in Julia Child's Paris apartment?
Why it's even better the next day: The combination of crispy-edged cubes of beef, wine and vegetables is irresistible the first night, but peak deliciousness actually occurs after the bay leaf, thyme, garlic, onion and wine have had a day to work their magic on the meat, helping it become even more tender on the inside. Your best bet is to let the stew cool, then cover and refrigerate it in its pot. About 20 minutes before serving, bring the dish to a simmer, cover and let bubble slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
Get the recipe: Boeuf Bourguignon