I'm making boeuf bourguignon for dinner tonight. A simple, classic piece of French cooking that I make every so often. Note that I do not make my version of this yummy dish with mushrooms or pearl onions.
Addendum: I made daube provençale* the other night. It was my first attempt. My one recommendation is to let it sit overnight.** This allows the lamb to soak up all those juices.
*This recipe is a bit different than the one I used, but they are similar. One of the main differences of course is that I used lamb instead of beef.
**In other words, the second bowl I ate of the stuff the next day was much, much better.