Perhaps most popularized by Julia Child’s famous recipe on her show “The French Chef,” boeuf bourguignon is a quintessential French dish from the Burgundy region, which is why it is also referred to as “beef Burgundy.” But it predates Child’s take on the stew, which you may learn to cook during our cooking vacation “Colors of Burgundy,” or on many of our foodie trips and food and wine tours to France.
Chef Auguste Escoffier published the first recorded incantation of the recipe in 1903. His recipe called for a whole piece of beef, while Julia put her signature touch on the dish by cubing it instead.
This dish is so quintessential even today, because Bouef Bourguignon does take time and thought, while still staying relatively simple. The meat — often from Charolais cattle in Burgundy, as its known for its low fat and distinct flavor — is first browned and then braised in the sauce, which is made with red wine, often Pinot Noir, depending on the recipe. But the time it takes to make is well worth it, and not just because Julia Child believes this famous dish is a wonderful way to focus on cooking basics, and you can definitely discover that for yourself during our Burgundy wine tours and cooking vacations.
The meat is tender, the sauce hearty and thick, and the potatoes and vegetable (onions, carrots, and garlic, along with herbs) make this the perfect cool weather dish.
Discover this classic French dish, along with many others, during one of our Burgundy cooking vacations, and learn more about the region and its wines on our Burgundy wine tours.
By Liz Hall
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