This beef stew is the easiest thing to make- long, slow cooking is what ensures a deep, rich flavour. I make enough for two or three meals and keep it in the fridge or freeze it for those days when I really cannot be bothered to cook. If you don't have red wine to hand, deglaze the pan with whatever alcohol is lurking around. I've used gin, pear schnappes, whisky, anything alcoholic I could find when supplies of red wine had run out mysteriously. Roast potatoes, sauerkraut, a 'bout' of Emmental and of course, chocolate, completed my meal.
The recipe for this and other meals will appear in my soon-to-be-published cookbook.