What meat is primarily used in Beef Bourguignon en Croute?

Beef Bourguignon en Croute is a traditional French dish that combines the rich flavors of beef stewed with red wine, herbs, and vegetables, all encased in a flaky pastry. The primary meat used in this dish is beef, specifically cuts that are suitable for slow cooking to ensure tenderness and depth of flavor. Short rib is an ideal choice because it is well-marbled, allowing the meat to become incredibly tender as it simmers in the wine and stock, absorbing the flavors of the dish. The dish’s authenticity is maintained by using beef as the key ingredient, aligning it with the classic approach to Beef Bourguignon, which typically features high-quality cuts of beef. Using other meats would step away from the traditional essence of the dish and alter its flavor profile significantly.