I was very pleased with Ina Garten's recipe for Beef Bourguignon (linked below). The juices were very beefy yet with a lovely wine flavor. It was very well received, but was told that I *must* serve mashed potatoes alongside next time!
The meat I used was a 7-blade roast cut off the bone, with the bone left in the juices while cooking.
After reading reviews of the recipe, I opted to use only half of the wine, which was plenty. Because I didn't have Cognac on hand, I used sherry instead. I cooked it in the oven long...and low (200 degrees), then refrigerated and served the next day.