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.
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