I lived in France for a while and people talk about authentic French food, such nonsense these dishes are as old as the Hills and everyone cooks them differently, lets face it, these were peasant country dishes people who use what they have. This is my version which I learnt whilst living in France from Madame Duroc a wonderful farmers wife who cooked the best food I have ever tasted.
Now add a chopped onion and fry, Stirring all the time as this softens add some large chunks of Carrot, and some smoked Bacon Lardons, keep stirring,as this begins to take on colour add the browned Meat and half a bottle of Red Wine, I used a Hermitage, marvellous, but any good Red will do preferably French. Now add enough Beef Stock, I made a proper Beef Stock with the Bones, to top up so everything is covered, I add a Bouquet Garni of Thyme , Rosemary and Bay tied with some string. bring to a boil, place the lid on top, and place in the Oven at 140c for 3 and a half hours.
About ten minutes later fry some Button Mushrooms and if you have them, Porcini in butter to give them colour Flambe in Brandy and pour the Mushrooms and residual sauce into the Casserole dish.
Give it another fifteen minutes take the casserole out the oven, season Generously with Rock Salt and sprinkle with fresh Parsley.
What a fabulous Rich dish, I served with Boulangere Potatoes and French Style Peas, Excellent.