One of the most well-known dishes of traditional French cuisine is beef bourguignon. This rich, thick stew is from Burgundy, as are some other well-known French dishes like coq au vin and pain d'epices. It is prepared by braising beef in stock and red wine with vegetables and aromatic herbs. It's accompanied by shallots, mushrooms, and potatoes.
My own cooking suggestions:
Wine vs. Stock:
Change the wine/stock ratio to favor wine for a richer sauce. Use only wine and leave out the stock for a richer sauce.
Beef shin is the best cut of meat for this dish. It contains fat to keep it moist and is ideal for slow cooking. You can also substitute a fattier cut of beef, such as chuck.
A full-bodied wine, such as Bordeaux, Burgundy, or Chianti, is ideal for beef bourguignon. Use the best wine you can find, not cooking wine, as wine provides the majority of the flavor in this dish.
This dish is ideal for making ahead of time. Some say it tastes even better the next day, so make it ahead of time. Simply bring it to room temperature before transferring to the refrigerator to chill overnight. Heat in the oven before serving. Beef bourguignon goes well with boiled parsley potatoes, noodles, or mashed potatoes, and a salad.