I love our french men the most when they come home with divine ingredients to cook up a seasonal feast. What's less endearing is when they expect us to cook it!
Have just been on the phone with Janice,wonderful friend and kitchen executive/cadre superieur de la cuisine. Her chap came home with a kilo of meat for a Bourguignon..she told me they were making a marinade. So I said..Oh you mean a Daube..
In retrospect, my ANAL reaction !!!!!
You can toss and catch between the terms but in the end it all comes down to one thing - Beef Stew with Red Wine! For me a Bourguignon isn't marinated and a Daube is. I was brought up by a "purist" cordon bleu mother. On things "cuisine" she wasn't easy to contradict! I, on the other hand, am very open to discussion!!
My friend Janice is usually right about everything..she's one of those "slightly north of general trivial brilliance" plus a genial cook so I did a bit of research and came up with " the goods."
Well, basically Daube is the parent word and Bourguinon is a member of the Daube group.
Here is the french version for those of you who are interested...my BOURGUIGNON recipe is below too...hope Janice will send in hers too as it sounded amazingly good and I have already invited myself for supper tomorrow evening!!