ok it's was made with claret not burgundy, but it's still beef and red wine dish.
750g Gravy Beef, Chuck steak or similar beef with sinew
1 clove minced garlic
1 tsp dried thyme
good grind of black pepper
1/2 cup red wine (I used Blue Pyreenes Estate Cabernet Sauvignon from Victoria Oz)
Marinate the beef for 2 hours.
1 cup diced celery
1 cup diced onion
1 cup diced carrot
In a heavy based pot, fry the vegetables in the olive oil for 5 minutes, until clear. Season well with salt.
Transfer to a baking dish
Fry the drained beef in oil and transfer to the baking dish
Add the beef and wine juices, reduce for a couple of minutes.
Add 1 tsp flour mixed in a little of the juice, to make a slurry, and stir for a minute, Add to the baking dish
Place in medium oven (180deg C) for 2 hours or until meat is tender.
Serve with dumplings or mashed potato.