I attempted to try making Boeuf Bourguignon (Beef Stew). I found a recipe from I Know How to Cook. The recipe is here at NY Times' website (may require logging in). The article about it is here. It's based off a more french version as opposed to Julia Child's version. I made the stew, poured out the contents to a another bowl over ice to bring the temps down. After the pot cooled, I poured it back in and put in the fridge to eat the next night. I added carrots in while reheating it to eat for dinner. I decided to make rice to help soak up the juice.
Here's from Kronenbourg in Paris:
4.5qt Le Creuset:
The results (over rice):
If you really want to try an insane version, try Thomas Keller's version from his Bouchon book. The recipe can be found here.