Sangria is the way to go with Burgundy Beef, my favorite. My cooking methods are a bit different than your published recipe. When preparing Burgundy Beef I like to use a skillet to pre-fry bacon until crisp. Drain out liquid fat and set aside bacon on a paper towel covered plate. Brown the beef in your skillet and drain out liquid fat. Stir in wine, water, beef broth, thyme, garlic, and bay leaf. Cover and bake at 350 for 2 hours, stirring occasionally. Add bacon, onion and carrots. Peek under the cover to stir and continue baking 1 to 2 hours or until meat and vegetables are tender, stirring occasionally. Remove from oven and take out bay leaf. Temporarily remove meat and vegetables into a side pot and keep warm. In small bowl, combine margarine and flour. Gradually add about half cup of the cooking liquid, stirring until smooth. Add flour mixture to remaining liquid, cook over medium heat until mixture thickens, stirring constantly. Add back meat and vegetables to heat thoroughly. Spoon into serving dish and sprinkle with parsley. Serve over rice with sangria. Super yummy and you will need lots of sangria.