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Thomas Keller's version in Bouchon was stunning, but (of course) a lot of work. The main distinctions are, in my memory:
1) Keller reduces the wine--a whole bottle-- with a lot of aromatics to a glaze consistency as an initial step (he uses beef or veal stock in the actual braise).
2) Then he adds more chopped aromatics and herbs to the pan, covers with cheesecloth, and places the browned meat (short ribs, off the bone, cut into chunks) on top. Beef or veal stock to just cover.

3) After the braise, he takes the meat into a separate pan and strains the liquids of all the solids. This gets chilled to separate the fat.

4) He prepares the garnish vegetables separately (potatoes, carrots, onions).

These refinements make the final dish gorgeous and, of course, delicious. The color is beautiful. However, I was a little disappointed with the separately cooked veg: I understand not wanting mushy veg that cooked 2 hours and lost all flavor during the braise, but I prefer to use some of the cooking liquid when cooking the garnish, so they take on some of the stew-s flavor.

I also recently tried Bourdain's from the Les Halles cookbook. Came out very well but I found that I had to use twice as much wine as instructed. His recipe is pretty typical, garnished only with carrots.

@perky - If you have access to cipollini onions (they seem to be in very good stock at the grocery right now), they are a far superior onion to use as a substitution for pearl onions, which are not my favorite, especially the frozen guys. If you aren't familiar with them, they are slightly larger, but flatter and much sweeter. One word of caution - you can get addicted to those babies, especially at the anti-pasto bar. The last time I made the Les Halles recipe and that just called for 4 sliced onions, so I don't think pearls are a requirement for a true French bistro version.

@LoCo - I really like the way you think. lol... When you serve this, do folks at your dinner parties have a " I'll have what she's having" moment? Now who told you to do the overnight red wine marinade? That always makes things better. What cut of beef do you use? The Les Halles version called for a "paleron", but unless you want your butcher to think you've recently arrived from another planet (which mine did), you'll settle for something else. In my case, I used boneless tri-tip, which was magnificent, but would that cut stand up to an overnight marinate in wine? The Les Halles recipe is very easy and spectacular in flavor, but there is always room for improvement. I love the idea of the other vegs and I could cut back on the mushrooms, which the SO is not a huge fan of. What about parsnips in addition to the carrots? I usually do steamed redskins on the side instead of the noodles, but I think the pasta is a classic combo with the dish, as well.

@fred'a... ha, ha, ha... actually, the first time I tried the wine-soak hubby and I both had a HarryMetSally moment. We were just astonished at what a difference it makes!

I actually first found the wine-soak step in Joy which was kind of a surprise, because I'd never even thought to look at a BB recipe before. I'd always just sort of winged it from my dad's version, which is leek-heavy, and the wine goes in after the browning. Incidentally, he calls it Basque Stew, for no real reason other than he thinks it's funny that people believe him when he says that's what it is (yes, he's warped).

Hahaha... too funny... tri-tip is my cut of choice for almost all beef braises (I've noticed that you and I tend to think alike). It's reasonably priced, adequately fatty without being WAY fatty, sturdy enough for a braise, but still plenty tender. I use tri-tip for chili, too! Obviously, brisket or chuck are traditional, and I've even used sirloin with decent results. But tri-tip always seems to be the best.

Yes, I've used parsnips, but if you do that, cut back on the carrots, or it's just too sweet IMHO.

I'm putting cut up potatoes in this batch, because we're having meatloaf later in the week, and I didn't want to have mashed twice. It's good on pasta, but I like it best with potatoes!

I use a crazy hybrid recipe. It's a combination of The New Best Recipe's version and the joy of cooking version. I have a great (wonderful amazing) mushroom supplier, who gets me all sorts of locally grown, strange mushrooms. I love to surprise him every week with the recipe I use them in.

I also like to use buffalo steaks, since it's basically a braise it gives the buffalo a wonderful texture and taste. I don't usually use burgundy, I use a pinot noir most of the time (most burgundies in my area are cheap). So those are my 3 rules, I guess:

1. Good mushrooms (branch out from the buttons...)
2. Buffalo steaks
3. A good Pinot Noir

I usually make mashed potatoes, or occasionally noodles, and pour it over.

@frederika... Okay. I'll bite. he stares out his OFFICE window at a herd of BUFFALO all day??? WTF? Where do y'all live, anyway?

As far as wine goes. Well, typically, if you use a French burgundy, you're going to be using pinot anyway. So I agree, go with a pinot. That's what my tri-tip is absorbing as I type. Of course, I'm drinking the rest... hiccup...

I've used merlot (works surprisingly well for such a low-key wine), zinfandel (really good, and I bet it would be excellent with bison), cabernet, and even a syrah-heavy blend. It all depends on what you like in the finish. I'd say, as long as it's fairly dry, and not TOO heavy on the tannin, you're good to go!

Just don't use GG... giggle..

@fred'a... start a chili thread. I'll be there. Oh. And post a discussion of your white stock on the stock thread, okay?

:-)

i tried this one a couple of months ago and it was wonderful:

http://www.burgundytoday.com/gourmet-traveller/chefs-recipes/beef-burgundy.htm

Okay, so I did my Sunday Supper. But, I forgot to brown the meat in bacon drippings, even though the dish was sitting right there next to the stove (oh well, olive oil works fine), and I added SO many vegetables, and SO much stock, that I've decided it was really a Ragoût de Bœuf à la Bourguignon (Burgundy-Style Beef Stew). It really bore no resemblance to traditional bœuf bourguignonne by the time it was finished. But, I used homemade beef stock, which I spent the entire previous day and night making, so it was totally delicious!

I'm going to try out some of the classic, traditional recipes y'all have posted here. I don't have the Les Halles cookbook, yet, so I guess I'll get that one, along with Julia's Mastering the Art. Thanks everyone!