What type of meat is typically used for a French "bœuf Bourguignon"?

In preparing a classic French "bœuf Bourguignon," beef is indeed the primary meat used, and specifically, tougher cuts such as chuck or brisket are preferred. The reason for utilizing these cuts lies in their rich flavor and gelatin content. When cooked slowly in liquid, these cuts break down beautifully, resulting in a tender and flavorful dish.

The technique used in "bœuf Bourguignon" involves braising, which means the meat is browned first and then gently simmered in red wine along with vegetables, herbs, and sometimes bacon. The long cooking time allows the connective tissues in tougher cuts to soften, transforming them into melt-in-your-mouth morsels that are integral to the dish’s character.

In contrast, other meats, such as chicken, duck, or pork, do not provide the same richness and depth of flavor that beef does in this particular recipe. Additionally, lamb, while delicious, is not traditionally used in a French "bœuf Bourguignon," which specifically celebrates the characteristics of beef. Thus, the selection of beef, especially tougher cuts, is key to capturing the essence of this iconic French stew.