I have a recipe for Burgundy Beef Stew that is delicious (at least my family thinks so) and no harder or more time consuming than the normal stews out there ...
3 Lbs Stew Meat
2 Cups Beef Broth
1 1/2 C. Burgundy Wine (NOTE: I use whatever Red we're currently drinking and it tastes the same and sometimes better!)
2 Tbl Tomato Paste
6 Cloves Garlic - Crushed and rough chopped (more or less depending on your garlic tastes)
4 Bay Leaves
1 tsp Thyme
2 LB Red Potatoes - Scrubbed and quartered if larger
1 LB Carrots - Cut small or just use baby carrots
8 - 10 Small Boiling Onions or 1 large cut to 1/8ths and divided
1/2 LB Mushrooms - Halved
In large dutch oven, brown meat in 2 or 3 batches, add oil (about 1/2 TBL) with each batch. When last batch is browned and removed, sprinkle 1/3 C flour over the drippings and wisk for 1 minute (you will have a very dry roux at this point). In a mixing bowl, combine the beef broth, wine and tomato paste. Wisk into roux till blended. Bring just to a boil, then reduce the heat to low. Add garlic, bay leaves, thyme, beef and salt to taste. Cover tightly and simmer 1 3/4 hours OR until the meat is tender (at this point, I have also moved it to a slow cooker and let it sit all day and had just as yummy of results. Also at this point, you can freeze part of the stew for another time - just reduce the amount of vegetables you are about to add). Add potatoes, carrots and onions, cover and continue to cook for 45 minutes OR until the vegetables are tender. Add in mushrooms and simmer, uncovered, for 10 more minutes.
Enjoy!