Bœuf bourguignon — Bourgogne, France

Boeuf bourguignon is a long-braised beef stew built on red wine, cooked until the sauce thickens enough to coat the back of a spoon. The dish belongs to Burgundy as a whole — reported from Dijon down to Mâcon — rather than to one town, which is why it sits here under the region: it is described as a winegrower's dish, built from braising cuts of beef and whatever red wine was on hand, cooked slowly together. Large cubes of beef are marinated overnight in red wine with onion, carrot, garlic and a bouquet garni, then drained and seared in batches so they brown rather than steam. A little flour is stirred in, and the pot is topped up with the strained marinade and beef stock before being covered and cooked for two to three hours at a gentle simmer or in a low oven, until the meat is tender enough to cut with a spoon. The garnish known as “à la bourguignonne” — bacon lardons, small onions glazed in butter and sugar, sautéed mushrooms — is prepared separately and folded in only near the end, so it keeps its own texture rather than dissolving into the stew. Cooks differ on how long to marinate the meat and how thick to reduce the sauce, but the dish is generally said to improve when reheated the following day.