I knew beef bourguignon was mentioned, but without a recipe. This is how I made it last week for us and a sick family. I'm not sure if i did it completely authentic, but it did come out really nice.

2 1/2 pounds chuck beef cut into 1-inch cubes
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 cloves chopped garlic
1 pint brandy
1 bottle good dry red wine
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
(I did add some more dried herbs, but it was just kind of by eye, whatever seemed good)
3 tablespoons all-purpose flour
1 pound fresh mushrooms stems discarded, caps thickly sliced

First, toss your beef cubes into flour (seasoned w/ salt & pepper), then brown (in batches, so beef is in one layer) in a little olive oil in a large pot. (Something that is NOT teflon)

Next, remove the browned beef from the pot and add your wine, beef stock, brandy and tomato paste, and make sure to scrape the bottom of the pan to get all the bits up. Let that simmer for maybe 10mins, til it reduces a bit.

Next, put your beef, wine mixture, carrots, onions, garlic, herbs into a crock pot, set on at least 6 hours. Make sure liquid almost covers mixture, if not, add a little more beef broth.

When there is about 30 minutes remaining, saute your mushrooms in about 1 tbs of butter until they are soft & browned and add that to the crock pot.

(If you put the mushrooms in at the beginging, they will all but totally disolve)

To serve, toast bread and rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.