Boeuf Bourguignon – pronounced something like 'buhf boor-gee-nyawn' – is a classic French dish that everyone has heard of, and probably eaten. It is the flash cousin of the country style daube de boeuf, which is what I usually make. A daube only requires beef, red wine, sliced onions and seasonings, whereas the Burgundy style dish is enhanced with whole baby onions, lardons (cubes of bacon) and sliced flat dark mushrooms. I used the Delia recipe for my boeuf bourguignon.
It's not really necessary to be pedantic about sourcing Burgundian wine for this recipe. Most red wines will be fine. Personally, I would prefer larger pieces of meat than shown above, but I purchased it pre-cut, as that was the best buy, so made a compromise. Certainly for a daube I would use 5-10 cm cubes.
I served it with a baby leaf salad and pommes de terre boulangère ie thinly sliced potatoes, sprinkled with chopped onions, arranged in layers and cooked in stock (or half stock, half milk) in a shallow oven dish.
Boeuf Bourguignon needs to slow cook for about 3 hours, but Ken, over on Living the Life in Saint-Aignan, recently posted a recipe using meatballs, which took much less time.