Boeuf Bourguignon

France · Europe

Short description: A deep red-wine beef stew becomes tender through slow braising, then gains sweetness and earthiness from onions and mushrooms.
Ingredients: Beef braised with red wine, stock, lardons, onions, garlic, mushrooms, pearl onions, carrots, and herbs.
Cultural note: Now a restaurant and home-cooking classic, it turns a patient braise into something polished enough for a long table meal.
Common misconception: It is not just beef stew with wine splashed in; the slow braise and garnish build the dish.

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