This is not the stew you grew up with, it is simply divine! This is great for cold nights. You will be able to taste the wine you choose to cook with, so get a decent enough bottle. We also made this with homemade veal stock, but I imagine you can sub high quality commercial beef stock, and it will be fine; the recipe says to go for a chuck eye roast and to avoid pre-cut beef. We used a grass fed and finished bone-in beef chuck from a local farm, which my husband cut off the bone as he was searing it. The cauliflower and green beans are interesting and delicious touch, don't skip - they give a crunch to the stew. This comes from the "Staff Meals from Chantrelle" cook book.