Boeuf bourguignon is one of France’s most iconic “traditional” dishes, but the cozy countryside story most people associate with it is largely a myth. In this episode of Fishwives of Paris, Emily Monaco and Caroline Fazeli break down the biggest misconceptions surrounding boeuf bourguignon, explain why it is not actually a rustic peasant dish from Burgundy, and reveal how this stew became a symbol of French home cooking through Parisian restaurants, culinary marketing, and modern food media.

This episode explores the cultural and culinary history behind boeuf bourguignon, from how French beef was historically used as working meat to why slow-cooked stews became central to French cuisine. You will learn what “bourguignon” really means in French cooking, why you do not need to use expensive Burgundy wine to make this dish, and how figures like Escoffier and Julia Child helped codify the version most people recognize today. Whether you are planning to cook boeuf bourguignon at home or just want to stop repeating French food myths at dinner parties, this episode will change how you think about one of France’s most famous comfort foods.

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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 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

What 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 cooking

Wine to drink with boeuf bourguignon:

Skip Burgundy here, too. The dish is rich and beefy, so it pairs better with a fuller-bodied red:

• Syrah
• Cabernet Sauvignon
• Northern 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 onions
• How this dish reflects how French people actually entertain (low-stress, make-ahead, lots of leftovers)
• What to do with leftover sauce

If 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.

🎧 Fishwives of Paris, where French food myths go to die.

Hosted by Lyon-based sommelier Caroline Fazeli and Paris-based food journalist Emily Monaco.

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