Beef Bourguignon

Watching "Julie and Julia" made me curious about this dish called beef bourguignon.  It sounded wonderful and I had to try it.  I searched online for a recipe and saw that Julia Child's original recipe required over 4 hours of cooking! I searched until I found a modified recipe which required only 2 hours of cook time and then modified it even more. I went grocery shopping and was going to purchase pearl onions and then thought, "I don't like pearl onions" so I didn't buy them.  If I had used this same philosophy with the wine, my beef bourguignon might have ended up as a stir-fry. 
I don't want to bore you with all the details, so long story short; I bought my ingredients and went home to cook the beef.

Here's the beef bourguignon simmering in my new dutch oven!  After it simmered for a total of 4 hours (the meat was tough after 2 hours, so I left it in the oven), I drained the liquid and made a sauce by reducing the liquids and adding a flour-butter paste. 

My final assessment, I do not think I would make it again.  Why? It took a lot more time (and dishes) than I expected, I do not care for the taste of wine, and I do not like stewed meat.   Mike rolled his eyes when I told him that.  He was like, "Hello, if you make a recipe named 'beef bourguignon' there will be beef and wine in it." I knew that, I just was curious if I could make it or not. 
Mike enjoyed the dish.  He said it was a bit more gourmet than the beef burgundy that he makes at home in which its more like a stew and there isn't a sauce to pour over the meat and vegetables.