I've heard of boeuf bourguignon, so got inspired when we had beef and a little Bordeaux in the fridge
1 lbs beef stew meat, cut into 1 inch pieces
3-4 carrots, cut into thick rounds
1 lg onion, cut into 1/8ths
1-2 cups Bordeaux
2 tsp beef bouillon
1/2 tsp thym
1/2 tsp sage
1/2 cup flour
1 Tbsp oil
salt and pepper
Season the beef with salt and pepper, then roll in flour to coat Heat oil in a heavy saucepan over high heat. Brown the meat. Once all sides are browned, add the wine to deglaze the pan, scraping all the brown bits with a wooden spoon.
Add bay leaf, thyme, sage, bouillon. Add enough water to cover most of the meat. Cover and reduce heat to just a simmer and cook two hours.
Add the carrots and onions. Bring to a boil, reduce to a simmer, then cover. When the carrots begin to get tender, remove the lid and cook, stirring occasionally, and until meat is very tender and sauce has thickened. Serve over rice.