I have adapted this recipe closely from the New York Times recipe.  I love the addition of the pommerey mustard and the cognac.  It lends great flavor to the broth and a lovely velvety thickness.  Allowing the beef to simmer for a long time is the key to the stew as the meat breaks down the longer it stews.  I think adding the carrots at the end, and sautéing the mushrooms, and adding them at the end helps them retain their integrity.  I have reprinted the basic recipe courtesy of the New York Times. 
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