This article seeks to show that there are many dishes which resemble each other, or can be adapted quite simply. Like the one above, a suggestion would be to use much cheaper wine and call it Bœuf Languedocienne..... maybe a little touch of sugar to take the 'roughness' from the cheaper red wine - why shouldn't one use ox meat with wine and you've got a speciality of my region here - 'Gardienne .... de taureau'
....the difference is there are olives and local wine in it....
Another classic is the 'Choucroute' - not everybody's favourite because of the pickled cabbage.but pickled in Champagne it is delicious and served with the different meat cuts......well! Again some small changes can be made. A lot of rinsing in cold water can reduce the 'vinegary', and steamed potatoes can be served with the whole thing, reducing the vinegary even more!
Drink an Alsace wine or a German riesling - at the limit Champagne!
Another one.....? How about 'petit salé?'
here with lentils.
Actually, when I'm in Germany, I love this dish with German style bread