Verb. Cooking slowly in hot liquid. To boil, silently, just below the surface. To find oneself in a state of suppressed resentment. As it bubbles, the flavors build, it thickens, it morphs into something delicious for all its passive aggression.

As more snow and gloom threatened the already long faces of Brooklyn apartment dwellers, I cooked down an extra-rich take on classic beef stew. Here's hoping "comfort food" lives up to its nickname.

Beef Stew With Red Wine & Bacon

1.5 lbs beef chuck, cut into 2-inch pieces
3 slices thick-cut bacon, cut into small pieces
1 onion, chopped
2 cloves garlic, minced
2 tbsp tomato paste
1 tbsp dijon mustard
1 1/2 cups red wine
4 cups beef stock
2 bay leaves
1/2 tsp paprika
1/2 tsp salt
1 tsp black pepper
1 tsp granulated sugar
4 large carrots, sliced
A handful of new potatoes, quartered

Heat a large pot over medium-high and add bacon pieces. Cook until brown and crispy, then transfer to a bowl (leave the drippings in the pot). Add the beef to the pot and lightly salt it. Cook until just browned on the outside, and still red in the center. Remove beef from pot and set aside.

Cook the onions in the meat drippings until they start getting soft. Add garlic, and cook 1 min. more. Add the bay leaves, tomato paste, mustard, paprika, salt, pepper, sugar, beef stock and red wine. Stir and bring to a simmer. Add beef back to the pot and simmer for 2 hours, until tender, adding a cup of water to the pot after the first hour.

After 2 hours, add the potatoes and carrots and simmer for another 30 min. to an hour, until vegetables are tender. If the stew is too thick, add more water and simmer an additional 10 minutes.

Add salt if necessary. Eat a bowl of stew, and die happy.