A nice and easy beef in red wine stew that is most rewarding from the time it's slow cooking in your oven as the aroma fills the house, to that first bite of the succulent tender meat. This is definitely a crowd pleaser.
If you can, it is best to use home made stock instead of the powdered kind. If not choose a good liquid stock instead the flavour is much better. You may choose to cook the dish entirely on the stove top, if so just use a really low hob. I have stuck to the traditional vegies in a bourguignon but you could always beef it up with other vegies too.