Beef in red wine?
I've just done it today in the slow cooker - chopped some onions, threw in some pre-chunked braising steak, good sprinkle of flour to cover everthing (stirred around so everything covered rather than just left as a layer), sprinkle of thyme and then another one, plenty of garlic and a bottle of red wine (one of the ones that came free in the meal for a tenner deal at the supermarket) and a slug of sherry as it wasn't a great bottle of wine...
Did it just before lunch, left it in the slow cooker and it was perfect for supper. Served with Jacket potatoes and assorted veg. went down very well.
If I'd been organised and awake when I gave dh the shopping list yesterday I would have added bacon lardons and little mushrooms as they do make it even nicer but even without it was still very nice. And if I was awake properly when I made it I would have stirred in a spoonful or two of onion marmalade, which is what I do instead of browning the meat before it goes in the slow cooker. I know that it's the done thing to brown the meat and soften the onions but quite honestly nobody has ever noticed the difference - it's only done to kick off the caramalisation of the meat and onions and the onion marmalade has plenty of those flavours in it for no effort at all!
I also do a slow cooked joint of lamb in the slow cooker - put it on a layer of onions, stud the joint with loads of garlic and rosemary, spray the top of the joint with the barest hint of olive oil on the fatty bit so it goes a bit crispy while cooking and doesn't stay really pale, and throw in a glass of sherry around the bottom to get some steam going early on.
By the end of it you have lucious lamb that you can shred or serve in slices, so tender it just falls apart and is wondrous, and you can either serve it as a traditional roast (which is how I had it growing up) or jamie/nigella style all shredded with lots of pomegranate seeds, salad, new potatoes and even home made wraps to have it with...