Classic boeuf bourguignon gains layers of flavor from cooking the beef in rendered salt pork or bacon fat and a copious amount of red wine, complemented by mushrooms and pearl onions. Is the very best recipe Julia Child’s multipage opus fom Mastering the Art of French Cooking, the latest refinement from Cook’s Illustrated, or some other take? Chowhounds compare, contrast, and offer their own interpretations.

Photo of Beef Bourguignon by Chris Rochelle /

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