Beef Burgundy / Boeuf Bourguignon
3 cups of red wine (Côtes du Rhone, Bourgogne...)
Salt & pepper
Add garlic clove, bouquet garni, beef stock, salt and pepper. Cover and leave over low heat for at least 4 h 30. (Try checking on it and stirring every 30 to 40 minutes so ingredients don't stick to the bottom of the stew pot. If your sauce keeps being too liquid, uncover for a while. If it's not enough, you can still sprinkle a little more flour. Meat is ready when soft.)
Rinse and chop parsley.