My Grandfather Made this Beef Bourguignon in a Barn

Is beef bourguignon really a rustic Burgundian peasant dish? Or is it one of France’s greatest culinary PR successes?In this episode, Emily Monaco and Caroline Fazeli dig into the surprisingly modern (and non-Burgundian) origins of beef bourguignon, how it became a symbol of “traditional” French home cooking, and why the version most of us recognize today owes a lot to Parisian restaurants, Escoffier, and Julia Child.They unpack how French beef has historically been used (working animals first, dinner later), why slow-cooked stews became central to French cuisine, and how the romantic idea of French “peasant food” often hides a much more complicated and urban reality. Along the way, they break down what actually matters when cooking this dish at home, and which rules are worth ignoring.In This Episode:Why beef bourguignon is not actually from BurgundyHow a Parisian fast food chain helped shape the dishWhat “à la bourguignonne” really meansWhy French beef is different from American beefHow Julia Child helped codify the modern version of the recipeCaroline’s no-fuss tips for making beef bourguignon at homeWhat the Fishwives Recommend:Wine to cook with (for the stew):You do not need Burgundy wine. “Bourguignon” refers to a red-wine style of preparation, not the Burgundy region. Use an affordable, drinkable red wine. Do not waste expensive Burgundy on cooking.Cut of beef to use:In the U.S.: Chuck (or any hardworking, collagen-rich stew cut)The goal is a tough cut that benefits from long, slow cookingWine to drink with boeuf bourguignon:Skip Burgundy here, too. The dish is rich and beefy, so it pairs better with a fuller-bodied red:SyrahCabernet SauvignonNorthern Rhône (like Saint-Joseph)Extra Bits You’ll Hear:Why marinating the beef is optional (and often unnecessary)Why French home cooks don’t obsess over pearl onionsHow this dish reflects how French people actually entertain (low-stress, make-ahead, lots of leftovers)What to do with leftover sauceIf you’ve ever been confused about whether you’re “doing it wrong” with beef bourguignon, this episode is your permission slip to relax, save your good wine for drinking, and stop taking French food myths so seriously.Watch full episodes in 4k on YoutubeFollow us on Instagram, TikTok, Facebook, and join our Facebook group. Hosted on Acast. See acast.com/privacy for more information.