Boeuf Bourguignon

Few dishes are better known, yet more often maltreated, than boeuf bourguignon. It requires well-aged beef (Burgundians would specify Charolais) with plenty of connective tissue to dissolve during cooking to enrich the sauce. Suggested cuts are US rump or chuck and British chuck or round steak. A hearty red wine like a beaujolais or a young burgundy will add substance. Above all, boeuf bourguignon must be cooked slowly, never at more than a simmer, for 3-4 hours if need be, until the meat i