I have the recipe from Christian Gardy of the President Wilson market in the 16th (Paris in a Basket) but note he does not use any herbs at all except chopped parsley for the garnish!
He also adds carrots, and baby onions that have been caramelised.
Another recipe I have advocates adding a slither of orange peel, thyme & Bay Leaves?
Both recipes use thick bacon, garlic cloves, Bordeaux or Burgundy wine etc.

This is for a special dinner party and I would like to get it right.

The first receipe seems standard, i have never seen any receipe for boeuf bourginon including avocates or orange peel but i use a bit of thyme and bay leaves

There are as many variations of Boeuf Bourguignon as there are hours in a year.

From the cookbook that Jacques Pepin and Julia Child did together.

Jacques says to use the top blade or boneless beef chuck.

For veggies: onions cut into 1/2 inch pieces, peeled and choped carrots in 1/2 inch pieces, fresh thyme, (imported) bay leaves, parsely and crushed but not peeled garlic.

Also small white onions and mushrooms.

He says "Since red wines is the hallmark of boeuf bourguignon, use a good red wine, with a bit of acid for the stewing. Drink an equally sturdy wine with dinner, something that can really stand up to the beef, a good pinot noir or cabernet. Just before serving, I like to pour a dash of the wine we will be drinking into the stew - the raw wine adds a different layer of winy taste. Incidently, I don't bother to pierce small onions before braising them, I don't find it makes a significant difference.

Julia says "...but even minor ingredients are important. Browning the meat in pork fat, and adding the lardons to the stew gives it an extra layer of taste." She even suggests browning the meat a day ahead and letting it marinate in the cooking liquid with the packet of herbs and aromatic vegetables for a day before final cooking.

I generally use this recipe, but there are as many variations of this recipe as there are people cooking it.

There are countless variations...

...but herbs are essential. In France, a bouquet garni would be added (a bunch of herbs). If you cannot get a bouquet garni, take lots of thyme and bay leaves and do not forget some garlic.

For vegetables, carrots and onions are essential, but you can also add mushrooms.

It would be a faux pas to cook boeuf bourguignon with Bordeaux - of course you have to take Burgundy (an American Pinot Noir will do). It is most important that that the beef is braised in a small amount of wine - if it evaporates you add a little more. Thus you get the very best taste.

I always use epicurious.com for a "2nd opinion" since it has helpful comments from people who have made the recipes. Standard or not, there are many acceptable versions of Beef Bourguignon out there now. Just make one your own.

Here's Julia Child's, which I like, but the first one on the page would be great as well:

http://www.epicurious.com/recipes/re...s/views/102144

Making it at least a day ahead works well, so the flavours can mellow........ and so you can relax.

Well, of course there are a million ways to make it.

I make it with shoulder beef. Slab bacon of lardons if I can find them. A bouquet garni. A couple of bay leaves. A good bottle of Bourgone wine (it's not boeuf Bordelais). Pearl onions and carrots caramelized. Champignons de Paris.
I've never thouight to, and wouldn't, put in orange peel.

Would never ever consider

Julia Child's recipe is VERY American and VERY complicated. Boeuf Bourguignon is basically a ragout (a stew). And 2 cups of red wine - I use at least one bottle! And tomato paste - why must Americans cook everything with ketchup?

Bocuse also puts 2 cl of cognac in it.

Yes..cognac AND the Burgundy.

Wow! Thanks so much everyone. I will ommit the orange peel, crush not chop the garlic and leave the cloves whole, add a bourquet garni and that very good tip from Traveller1959 about braising the beef in a little red wine splash at a time to start with. ( Sort of deglazing as the beef pieces caramelise).
It will be made a day ahead.
Thanks again, my guests should be knocked out!

I'll readily agree that there is no definitive recipe -- what two cooks make anything exactly alike?

But one thing I've noticed at many French bistros, the beef is one or two really huge hunks, not the 1 inch cubes that we in the States tend to expect.

I refer to the recipes and do it off the cuff now.

One thing to keep in mind is to cook it slowly on low temp so the wine alcohol does not evaporate too quickly. You want the alcohol with the herbs to permeate the meat.

I add basil and marjoram in addition to the other herbs.

Remember that it is a recipe to make palatable beef that otherwise might not be good to eat. I prefer to use shin beef and cook it for a long time at a low temperature -- make it in the morning and eat it in the evening.

If you have a slow cooker, boeuf bourguignon is a great use for it.

My favorite is Ina Garten's recipe in "Barefoot in Paris". You can get the recipe on the Food Network website. Her recipe for Filet of Beef Bourguignon is also there.

It is really important when braising meat to be patient and to regulate the temperature so the liquid is bubbling only very gently throughout the cooking. If you let the pot boil, the meat will not tenderize.

The Filet of Beef recipe is a lot faster (also pricier).

The orange peel flavours and lifts the stew. You don't actually eat it, just remove it before serving if bothered about leaving it in.

My grandmother always did this, having lived in France for several years in the 1920s, and I have followed on the tradition.

If no oranges in the house, then a good dollop of orange marmalade works just as well! Do try it sometime.

Have a great meal however you decide to cook your Bourguigon!

I would definitely use a chuck cut of beef. Filet of beef does not have enough fat, and you need some fat for flavor. I too, use a bouquet garni, and add some lemon peel for a subtle flavor. I never use carrots, only pearl onions and mushrooms, which I caramelize together.
I remove the beef chunks and caramelized vegies, add two ounces of armagnac and cook over high heat for a minute or two, then add two cups of organic beef broth, then the beef and onions and bouquet garni. To that I add a good burgundy, cover and slowly simmer. I add the mushrooms again during the last half hour or so. Despite my screen name, I am American and a former cooking teacher, and have had the joy of meeting Julia Child, who was a lovely lady. Bon Apetit!

I wouldn't bother with using "good" wine in the bourgignon. My family has always used ordinary table wine for cooking.

This is the recipe I've used tons of times & it's always a hit:

BOEUF BOURGUIGNONNE (serves 10-12)
5 lbs chuck beef, cut into large cubes
Flour
1/4 cup olive oil
Salt & pepper to taste
1/4 cup cognac, warmed
1/2 lb bacon, diced
3 garlic cloves, coarsely chopped
2 carrots, coarsely chopped
2 leeks, coarsely chopped
3 cups coarsely chopped onions
2 TBL chopped parsley
1 bay leaf
1 tsp thyme
1 bottle Burgundy (I've also used Bordeaux)
5 TBL butter
36 whole small onions
Dash of sugar
36 mushroom caps
Juice of 1/2 lemon

Roll the beef cubes in flour & brown on all sides in a skillet over high heat in the olive oil.
Sprinkle the meat with salt & pepper, pour the cognac over it & ignite. When the flame dies, transfer meat to a 3 qt casserole. Add a little water to the skillet & deglaze over high heat, scraping up the brown partickles clinging to the pan. Pour over the meat.
Preheat oven to 350°. To the skillet add the bacon, garlic, carrots, leeks, chopped onions & parsley. Cook, stirring, until the bacon is crisp & the vegetables are light brown. Transfer to the casserole with the meat & add the bay leaf, thyme, Burgundy & enough water to barely cover the meat. Cover & bake 1 1/2 hours.
Prepare a beurre manie by blending 1 TBL each butter & flour & stir into the casserole bit by bit. Return the casserole to the oven & continue cooking 2-3 hours longer.
Brown the small onions in 2 TBL butter with a dash of sugar. Add a little water, cover & cook until the onions are almost tender.
Saut the msuhrooms in 2 TBL of the butter until light brown on 1 side. Sprinkle with lemon juice & turn to brown the other side.
To serve, add the onions to the casserole & garnish w/the mushrooms & additional chopped parsley.~~ (I serve over egg noodles.)~~Craig Claiborne

This is a terrific recipe. I have several of his cookbooks and I'm never disappointed!