Boeuf Bourguignon, but using a Pinot Noir that's reasonably priced and following the less is more principle of not using a dripping or buttered roux but thickening using cornflour or similar - Having sieved and skimmed off the liquid following cooking. That's basically following Raymond Blanc's recipie to avoid people "falling off their chairs after a meal" they are so full of rich but fat laden wine sauce, with all the accompaniments.