I really am a newbie when it comes to cooking but I like stews to be rich, meaty, and thick. Many recipes call for Cabernet Sauvignon or Burgundy, but I always thought Burgundy was a region where lots of wines come from. What's really the perfect wine to use for Beef Bourguignon?
I am also a wine newbie too, so I would appreciate it if you explain in detail about wines, prices, flavors, regions, names, etc.
I'm sorry, lemme rephrase the question. What wine is the best to be USED in Beef Bourguignon. But a wine pairing would be nice too =)

Dont worry too much about the region, just use a reasonable quality red and you will get the desired results.
Burgundy is a region but the predominant grapes are Pinot Noir and Gamay, much softer than the Cab Sav.
This is the recipe I use which does state Burgundy:


Ingredients
1.5kg/3lb5oz chuck steak, cut into 5cm/2in pieces
3 tbsp olive oil
1 large carrot, peeled and cut into chunks
1 large onion, peeled and cut into chunks
2 sticks celery, rough chopped
2 bottles red burgundy wine
2 sprigs fresh thyme
1 head garlic, cut in half horizontally
4 bay leaves
50g/2oz unsalted butter
225g/8oz whole piece of smoked bacon or pancetta
450g/1lb shallots, peeled
2 tbsp plain flour
375g/12oz chestnut mushrooms
290ml/½ pint fresh beef stock
5 tbsp brandy
freshly chopped flatleaf parsley



Method
1. Heat 1 tbsp of the oil in a large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes. Add the wine, thyme, garlic and 2 bay leaves. Bring to the boil and simmer for 15 minutes. Allow to cool.
2. Place the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge overnight. This is known as a cook marinade.
3. Preheat the oven to 150C/300F/Gas2. Drain the beef from the marinade into a colander over a glass bowl. Reserve the marinade and set aside.
4. Heat 25g/1oz butter and 1 tbsp of the oil in a large frying pan. Add the bacon and cook until golden and brown. Add the shallots and transfer to a large casserole dish.
5. Heat 1 tbsp oil in a large frying pan. Pat dry the cubes of beef from the marinade mixture using absorbent kitchen paper. Add half of the beef to the pan and cook until brown on all sides. Remove the beef and transfer to the casserole dish with the bacon, shallots and vegetables. Repeat with the remaining beef and add to the casserole dish.
6. Stir in 2-3 large spoonfuls of the reserved marinade mixture to deglaze or remove any sediment from the pan. Pour into the casserole dish.
7. Stir in the plain flour, the remaining marinade mixture and beef stock into the casserole dish.
8. Bring to the boil, cover and place in the oven for 3-3½ hours or until the beef is very tender.
9. Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until brown. Add the brandy and cook for a few minutes.
10. Add the mushrooms to the casserole dish, stir and return to the oven the remaining cooking time.
11. Serve with new potatoes, sprinkled with freshly chopped parsley and purple sprouting broccoli.

Burgundy is a region, but also a wine. You can use any Burgundy you want in it and it will be fine/ Truthfully, there is no "perfect" Burgundy, most are relatively cheap table wines.

here is a good starter sight for wine knowledge - http://www.wines.com/wine_education.html

Lambrusco i think thats how you spell it the best one is pear

In the USA we usually use Burgundy wine. But I found this from a cooking article and I bet you will find it helpful.

Beef bourguignon originated in Burgundy, France, and was made with the wines of that region. As the dish grew in popularity in other regions, the French began to use almost any red wine ranging from fruity Beaujolais to cabernet sauvignon.

These days, a full-bodied pinot noir is more commonly used - and it doesn't have to be the most expensive pinot out there. Generally, the wine you serve for dinner could also be the same pinot for this dish. Let your wallet be the judge.

First of all, let me say up front that I am no wine expert. I can only repeat a generalization and tell you what I like.

It is generally accepted that red wines go best with beef. My favorite wines are Lambruscos and Zinfandels, especially Cafe Zinfandel.

My favorite Lambrusco is Ca d'Medici Lambrusco Reggiano, it is an Italian wine and is best served cold. Around here it goes for around $8.00 per bottle. But even Reunite is and other brands are good

Any of the California Zinfandels will be pretty good and they go good cold. I like the Turning Leaf, and California Cellars Cafe Zins.

Other red wines are generally served at room temperature, but bear in mind this means European room temperatures, which are generally cooler than in the USA.

Burgundy is a region of France famous for their red wines. And I believe that Burgundy is made from Cabernet Sauvignon grapes. If it is made anywhere outside the Burgundian region, it is marketed as Cabernet Sauvignon.

Hopefully, a real wine expert will chime in with some good advise. I will star this question to see what info comes up.

Doc

with that hearty of a meal, I would go with a moderately priced burgandy and slightly cooler than room temperature.

e & j brandy