I made Hamersley’s beef bourguignon from Hamersley’s cookbook at page 218.  This is a hearty dish that along with a baguette can really fill you up.  I started off by marinating the meat for 12 hours. The dish then went in the oven for a little over three hours. This is known to be a very hard dish to make but I didn’t think it was any more complicated than many other recipes I’ve made.