Dish · french
Beef Bourguignon
Beef chuck braised slowly in red wine with bacon, mushrooms, carrot, and onion until the meat falls apart and the sauce reduces thick and dark. It's a long-cooked, wine-heavy stew from Burgundy.
Where it comes from
The dish comes from Burgundy, a wine-producing region, where tough, cheap cuts of beef were braised in local red wine over hours to tenderize them, a practical use of an abundant regional product. Julia Child's cookbooks helped popularize it in America in the 1960s.
What cooks argue about
Wine quality is a running argument, since some cooks insist on a wine good enough to drink while others say a modest bottle works once reduced for hours.
Versions
Nobody has published a beef bourguignon here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
beef chuck
dry red wine
bacon
mushroom button
carrot
onion
garlic