Try a variation - boeuf flamande, with dark beer instead of the wine. mmmmmm
For some reason, I'm getting a huge craving for pot roast tonight. Too bad it's chicken.
MMMM. Sounds good, do you use a German dark like a highly malted Dunkel, or do you lean more towards a sweeter Porter from Britain? I won't use a stout, probably--been there, done that.