. >> beef bourguignon. did i say that correctly? >> beef bourguignon. >> how are you doing? >>gr doing t. i've been sitting around the house, everybody's been waiting on me hand and foot. but peoine c around and they expect me to cook, so i found a cast iron pan and did a one-pan wonder. >> you're the owner of three restaurants. in bethesda, george's chef house, and duck, duck goose in baltimore. e talk about what you're doing here, talk about your culinary style. you're putting in -- we got the meat already go bg, right? thf already going. >> yes, ma'am. >> you put in? >> so there's som i onions here, carrots in here, celery in here, and in sfrench, tha the holy trinity. we call it mir poi in french. we can top this off with a little bit of stock. about a cup. >> i can't eyeball. >> you're good. >> i can'tyell well. okay, that smells amazing. >> yeah? i'm glad you likeit. >> yeah, it does. and i'm not a big beef eater, but when it's -- >> this is good. it's perfect. >> when it's seasoned perfectly. >> you don't even neat a fork. you can sit in front of the tv, ice cream in