I made half a batch and followed the recipe 99% (used a green onion instead of leek leaf). The stew broth is not thick but it is SOOOO tasty. I used a high quality Pinot Noir and it tasted like the best beef broth ever, not wine-y at all. I made it the night before and then reheated and the texture/flavour didn't suffer at all.
Slow-Cooked Provençal Beef Stew
From EatingWell: November/December 2007
The flavors in a slow-cooked beef stew improve as it sits for a day or two, so it is a perfect make-ahead for a dinner party. Buy nicely marbled meat, such as chuck, for this recipe.