Boeuf Bourguignon Recipe
This well-known dish has its roots from the Burgundy region in France. Chef Auguste Escoffier first published the recipe in the early 20th century. Over time, the recipe evolved from honest peasant fare to haute cuisine, and Escoffier’s 1903 recipe became the standard-bearer, using a whole piece of beef in the stew. Much later, Chef Julia Child used beef cubes rather than a whole piece, bringing boeuf Bourguignon to the notice of a whole new generation of American cooks,
Try your hand at making it. It's a great dish for a large party; best in cool weather. Start a few days in advance of serving, this way, the flavors will have a chance to mature....and you will have time to enjoy your company when you serve it!