Slow cooking is the secret to this dish. Beef burgundy known in French as Boeuf Bourguignon, a well know and popular dish across France. It’s a slow cooked stew, braised in red wine and beef stock and arguably one of the most delicious beef dishes in existence. I used rump steak in this recipe but you can use any cheaper style cuts or gelatinous meats such as chuck, as it cooks for hours and still be amazingly tender. Use a good red wine, as they say, a wine that you would enjoy to drink, ideally a French burgundy (Bourgogne) or any full flavoured aromatic red such as Pinot noir or Cabernet Sauvignon. Of course buy an extra bottle or two and enjoy it with your delicious meal.