Part of our New Year 2013 meal – a variant of beef bourguignon with roasted potatoes. We ended up with more mushrooms than in the recipe, due to a small miscommunication between the sister who bought the mushrooms and the sister who chopped them.
We also added a bit of beef stock to the recipe to balance the red wine flavor out a bit.
If I was making it again, I might consider adding a bit of sugar (to taste) to make it slightly less bitter. (It might have been our red wine, though.)