Lately, this has been a very requested dish. Plus, it goes perfect with the weather. I think the key is to do the full, overnight, marinade of the beef in the red wine. I start out with a whole, bone-in roast. After I have cut the meat into cubes, I make a stock with the scrap and bones. It makes the sauce even richer. The side of potatoes are also a must. If anyone out there is listening (I’m looking at you Santa) a ricer might make a good gift. It would come in handy for super smooth potatoes.