This recipe, partially inspired by beef bourguignon, is a must-have for anyone who loves beef stew as much as we do in our family. Just a week ago, we were invited to a surprise party for a friend who is from Brittany in France. All the guests were asked to bring something for the shared table. I had been thinking of slow-cooking beef with wine, but this time I really wanted to try using a cut with bones, such as short ribs, to see how the natural collagen would affect the sauce. We often need to thicken stew sauces with a mixture of flour and butter at the end, but this wasn’t necessary for this recipe.