Beef Bourg..... (French beef soup with wine it): This started with the old Julia Child recipe so maybe we should give her credit? In a really big pot, slowly render approximately six or eight strips of bacon which have been cut cross wise into strips.   When this is complete, remove from pot and drain on paper bag or paper towels.  Meanwhile, wash well or peel and dice (approximately 1/4 inch dice) two nice carrots - more if you like them - and slowly sauté in bacon fat left in pot.   Add to this one or two nice onions (if using the large Spanish type as I did, one is plenty for a family) which have been peeled and diced the size of the carrots or a little larger.  Now, dice fresh mushrooms - a half pound to a pound (I used the larger amount) - and add to onion-carrot mix.  Slowly sauté until all is tender, not browned, and remove from pot and put aside.  You will probably have to add a little more fat of your choice of variety. Beef:  2 to 3 pounds of rump roast or any of these:  chuck pot roast, sirloin tip, top round or bottom round.  Cut into cubes approximately 3/4" on a side.  Not bigger. While above is sautéing nicely, mix the flour for coating the meat.  This step can be omitted and the meat simply seasoned with salt and pepper.  If using flour, add salt and pepper to this; I also added a few tablespoons of an herb mix I found in an Amish farmers' market called *"Pot Herbs" (see below).  Then I dusted the beef with the flour mix and browned briefly on all sides (most sides) in the big pot in batches so as to not crowd.  When complete, put sautéed vegetables back in and stir in 3 cups Burgundy, Beaujolais, or Chianti and 2 to 3 cups beef stock (I use the no salt low fat kind in boxes for better flavor).  Add also two or more (to taste) cloves of garlic - mashed or chopped) and a fat tablespoon tomato paste and stir in.  Add more herbs at this time if needed.  Then cover and cook on top of stove or in 325 degree oven...until tender.  Julia says 3 or 4 hours.   Ina says 2 ½ hours.  Continue to check on the pot about every 45 minutes or hour to ensure you have soup coming, not paste.  If paste, add equal amounts of burgundy and broth to thin out.   Julia says this is better the next day.  For the Symposium, I began the soup Wednesday after work and cooked it for about two hours.  On Thursday, we began cooking it about 4 PM and it cooked for about 4 hours; same on Friday.  This was to concentrate the flavors, not for tenderness..  It was so much better after that 3 day cooking and resting than it was the first night, I highly recommend heating it more than once - just simmering on the back of the stove. (*Looking on the internet, I find French pot herbs are listed as parsley, chives, chervil, thyme, marjoram and Turkish bay leaves. )