Beef, cooked slow and soft. Red, red wine, in which to stew the beef. Mushrooms, cooked to nutty deliciousness. Pearl or baby onions, simmered in beef stock and herbs. Oh, and bacon of course. That’s as pleasantly peasanty as food gets.
I can’t think of Beef Bourguignon without thinking of Julia Child with her self-conscious grandness, every inch the ambassador’s wife cast abroad into the world and wondering what to do with herself, then alighting on a fine idea: I shall become a television cook! And, ever more, bestowing culinary largesse on the viewer in her classic and inimitableChild likes chuck the best when cooking with beef, which comes from the shoulder blade, having tried the dish with various cuts and deciding that...
“I’m gonna put a little bit more oil in … you can’t really give proportions for this, because you just add the oil as you need it,” Julia tells us in her episode on Boeuf Bourguignon. She’s browning the chunks of beef, some of which I can see is short rib, which she used alongside her preferred chuck. My own preference is short rib all the way.
Now, there are chefs who will tell you that “the secret” to a good Boeuf/Beef Bourguignon is to use only red wine for the stewing of it, and no beef stock at all.
For Beef Bourguignon, it’s once you’ve browned all your meat and removed it to a casserole that you deglaze those “nasty bits” with a bottle of red wine and begin that reduction process. Once the wine has turned brown by its association with the deglaze, it gets poured into the casserole with the beef, and the stock is added. Enough, as Child points out, to “barely cover” the meat.
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