Beef bourguignon is a classic French style beef stew that you will always enjoy while dining in the heart of Paris, also in the French countryside.  My beef bourguignon includes chuck beef and carrots, onions, and celery, with the pan deglazed with red wine and then simmered with beef broth and lots of thyme until the beef and vegetables are tender.  I then like to serve it on boiled potatoes with their skins on, cooked soft and finally prepared with butter and sea salt.  I always accompany it with a bottle of red wine, such as a dry French red wine or as shown here a bottle of bold red wine from Sicily.