Beef bourguignon might be the most famous “classic” French dish in the world, but its real history is way messier (and more interesting) than the cozy countryside fantasy most of us imagine.
In this episode of Fishwives of Paris, Emily and Caroline unpack how beef bourguignon went from leftover meat in 19th-century Parisian working-class restaurants to an internationally recognized symbol of French home cooking. Spoiler: it is not actually a traditional Burgundian peasant dish, and you do not need to cook it with expensive Burgundy wine.
We dig into how French beef was historically used (working animals first, dinner later), why slow-cooked stews became the backbone of French beef cuisine, and how chefs like Escoffier and food writers like Julia Child helped codify the version of beef bourguignon most people recognize today. You will also learn why “bourguignon” refers more to a style of red wine preparation than to the Burgundy region itself.
Along the way, we get into:
– Why beef bourguignon is not actually from Burgundy
– How a Parisian fast food chain helped shape the dish
– What “à la bourguignonne” really means
– Why French beef is different from American beef
– How Julia Child helped codify the modern version of the recipe
– Caroline’s no-fuss tips for making beef bourguignon at home
If you love French food, and culinary history this episode is for you.
4 Comments
In the past couple of days I've had about 5 of my subscribed channels talk about Boeuf Bourguignon, and I had just made it again last week. Nice to hear your discourse on the topic!
it's funny that in the US working-class food is a delicacy in France: ham and cheese – croque monsieur and "stew" – boeuf bourguinon !! One of my fav comfort foods
What a fascinating and informative program! Loved the history. So much better than just another cooking show. I liked all the confident "permission giving" for preparation in the conversation. My only quibble was about the wine. I agree that using an expensive wine is a waste. But my rule is if you wouldn't drink it yourself or serve it to a guest (OK, maybe not the first bottle), don't cook with it. So maybe "inexpensive" vs cheap? Yet, how liberating to agree you don't need or even want, perhaps, to cook with a pinot noir for this one.
You guys are just so knowledgeable. It's such a joy to listen to you. Also, I had a great boeuf bourguignon at Josephine Chez Dumonet, with noodles!