A recipe for beef Burgundy is Ina Garten's Beef Bourguignon. It features chunks of applewood smoked bacon and chuck beef braised in a sauce flavored with Cognac and wine. The stew also contains carrots, onions, mushrooms and garlic and is spooned over garlic toast to serve.
Cook 8 ounces of diced, dry-cured, center-cut applewood smoked bacon in a Dutch oven coated with 1 tablespoon of olive oil. Once the bacon is lightly browned, remove it with a slotted spoon, and sear 2 1/2 pounds of cubed chuck beef. Remove the beef and set it aside.
Cook 1 pound of sliced carrots and two sliced yellow onions in the Dutch oven for 15 minutes. Add 2 teaspoons of garlic, 1/2 cup of Cognac, the beef and the bacon. Pour in one bottle of red wine, and add 2 cups of beef broth, 1 tablespoon of tomato paste and 2 teaspoons of fresh thyme. Cover and simmer for 1 1/2 hours.
Mix together 2 tablespoons of butter and 3 tablespoons of flour to make a roux. Whisk the roux into the stew. Add 1 pound of frozen, whole onions and 1 pound of sliced, sautéed mushroom caps. Bring the stew to a boil, and simmer it for 15 more minutes. Season with salt and pepper to taste.