Beaujolais is a surprisingly excellent wine match but any low tannin red wine will fit the bill.
Cottage Pie needs a low tannin Red wine with little or no oak influence.
Chilli Con Carne:
For chilli-dishes select a ripe, lush wine like a Zinfandel to stand up to the spiciness of the dish.
Red Burgundy or Merlot
Red Burgundy is the traditional match for Beef Bourguignon, Merlot dominated blends from both Australia and Bordeaux.
Steak and Kidney Pie:
Cabernet-Sauvignon based wines
Red Bordeaux in particular, can be enjoyed more fully. A weighty Pinot Noir or a robust Ribera del Duero. Tempranillo wine is also fine.
Everyday Southern French Reds
A Gigondas /Vacqueyras from the Southern Rhone or a rich, peppery red wine like a Zinfandel. Also goes well with rich reds from the Languedoc, Navara in Spain, or Greece. Meatballs in Tomato Sauce:
Dolcetto and Barbera in particular, or any medium-bodied Italian red wines with soft tannins.
Beef en Croute Roast Beef:
Mature Red Bordeaux
The rule is: avoid wines high in tannin. Any mature Red which has shed the tannins of its youth will suffice.
Steak and rare Roast Beef:
Big Red Bordeaux or Red Rhône
These dishes are some of the few food opportunities for drinking a tannic, powerful wine. The chewy texture of the meat makes tannins more supple, so this is the occasion to have a big Red Bordeaux (esp. Pauillac, St Estephe) or Red Rhône (Chateauneuf-du-Pape, Cote-Rotie, Gigondas).