I am off to Burgundy in a mere matter of hours in order to get to know the "terroir" behind this classic French dish. I assure you that I will spare no effort in my attempts to perfect this dish. No bottle of cheap red in the whole of Burgundy will be safe, no doe-eyed Charollais cow will sleep soundly at night. Mushrooms will quake in fear and onions come out in a cold sweat, lest they be chosen.
Yes, in other words, I'm off on my hols to France and, since there's a slow cooker in the house we're going to, I suspect there'll be many a posting when I get back.
For now though, au revoir and happy slow cooking!