Beouf Bourginon -
from a variety of sources including Julia Child, Clotilde Dusoulier and Robert Carrier.
The wine used can be a good Burgundy, a young Chianti or even Pinot Noir. I’ve used Renault cognac here. Different recipes use different amounts of wine and beef stock, and then there are recipes which don’t use stock at all. Ideally use equal amounts of red wine and beef stock (about 2-3 cups each). However, since I ran out of cognac, the recipe below uses only about 1 cup of it.
The beef chunks need to be dried in paper towels; any dampness will prevent them from browning. The consistency of the stew depends on your taste really. i wanted something runny instead of thick and gravy-like so I added about 1 tablespoon of flour. If you require the gravy to be thick, increase the amount of flour to 2 tablespoons and for the last 20 minutes of cooking time in the oven, remove the lid and turn up the oven temperature.
Boeuf Bourgignon is best with steamed rice or crusty bread. Can be served with buttered noodles as well.