It is basically a beef stew with the meat braised in red wine and beef broth as well as vegetables.
It originated in the Burgundy region of France.
The beginning involves a lot of knifework on beef, carrots, white onions, green onions and garlic.
The mushroom preparation comes later.
The counter next to the stove holds some other ingredients, including a can of beef broth and two cups of red wine.
The afore-mentioned mushrooms have now been cut up and are ready for the saute pan . . .
. . . which is heating a couple of tablespoons of butter.
Butter melted, the mushrooms go in to be wilted down and browned.
In the old days this would all have been done in a big black iron pot but today's crockpots make the cooking a snap.
The dining was delicious and your scribe, in his French personification, expressed his pleasure.
Wait, Frenchy, how good was it?
(I'm looking a bit rough these days as my winter beard is growing.)