Marie Jeanne was my beloved aunt and also my godmother. She was not a restaurant person, but she was a great home chef. She entertained a lot and everything she did was homemade. Most of her recipes were passed on to her from her mom. She kept her recipes meticulously written in a notebook that she willed to me. It has become an heirloom treasure for my family and me.

4 pounds beef cheek, whole, or beef chuck cut into 2-inch pieces

1 large onion, medium diced

1 or 2 carrots, medium diced

5 cloves garlic, smashed

3 bay leaves

1 teaspoon whole black peppercorn

1 sprig fresh thyme

2 cups Pinot Noir

Marinate meat and all ingredients overnight. Drain the beef and vegetables out of the marinade. Sear in a hot skillet with a little oil until brown on all sides. Sauté vegetables in the same man­ner. Add kosher salt to taste. Deglaze the skillet with the remaining marinade.

Add

2 tablespoons tomato paste

1 quart beef broth

Cornstarch

Wide egg noodles or whipped potatoes, for serving

Mushrooms and bacon lardons, for garnish

Finishing touches

Cover and simmer for two to three hours, until fork-tender. Remove the meat and vegetables from the cooking stock and reduce down to 1 quart. Tighten with a little cornstarch. Serve over buttered wide egg noodles or whipped potatoes, and garnish with cooked mushroom quarters and sautéed thick-cut bacon lardons.

Yield: 6 servings