Boeuf Bourguignon

Preparation info

  • Serves


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Boeuf Bourguignon is the king of stews, the benchmark against which all others are judged, even in France. Dark, complex, rich but not cloying —when the balance of ingredients is just right, a Bourguignon is sublime. Well-aged beef (locals would specify from Charolais cattle), with plenty of cartilage to dissolve and enrich the sauce during long, slow cooking, is the foundation. My French butcher advises paleron, and in the United States the closest equivalent would be blade or chuck with a