Boeuf bourguignon

  October 02, 2021   Read time 1 min
Boeuf bourguignon
Dishes don’t get much more typically French than boeuf bourguignon. The dish hails from the same region as coq au vin – that’s Burgundy in eastern France – and there are similarities between the two dishes.

Boeuf bourguignon is essentially a stew made from beef braised in red wine, beef broth, and seasoned vegetables including pearl onions and mushrooms. Originally a peasant dish, this recipe is now a staple in French restaurants around the world. Traditionally, the cheap cuts of meat would be tenderized in wine for two days to intensify the flavors, although some shortcuts can be taken. Every August in Burgundy, the Fête du Charolais celebrates the dish, along with plenty of music.

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