Also I used one of those 'jelly' type beef stocks. They advise on the packet that they should be mixed with 500ml water. In my experience some of these stocks are quite salty anyway. So next time I'll drop oven temp and only use the correct amount of stock cube adjusting for salt near end.I'll take a peek at the recipe as I have that same book - but I'm away at the moment so it won't be until next weekend. We had a Bourguignon Cookalong a while back. I'll try to find a link.
Here we go: The CookingBites Cookalong: Boeuf Bourguignon or Mushroom Bourguignon
TBH I'm possibly being too finicky, it's just that I know it could taste better. It was still tasty.