Beef Bourguignon

There isn't much that is a more classically French dish than Beef Bourguignon.  This is essentially the French predecessor of the pot roast and is prepared with beef braised in red wine (Pinot Noir) and is flavored with garlic onions, carrots, mushrooms, pearl onions and bouquet garni.

Basically you want to cook everything until it's falling apart.  Notice the large amount of brown fond on the bottom, the more of this the more flavor you have.  You want it dark brown before you deglaze with Red Wine and Brandy.

The Mushrooms are cooked separate and are also flambeed with Brandy.  Notice the flames in the pic above.