Bourbon adds a wonderful complexity to budget-friendly boneless beef chuck in this warmly comforting dish. Caramelized tomato paste, maple syrup, thyme and bay leaves provide balance while still highlighting the savory notes. Soy sauce does double duty, adding both salt and flavor. By marinating the meat in acidic lemon juice and cooking it low and slow, this inexpensive cut becomes very tender, proving you don’t need a fancy cut of beef to make an elegant, full-flavored main dish. Leftover braising liquid would make a wonderful base for a French onion soup.