James Moffatt
Beef Bourguignon (or boeuf Bourguignon, or beef Burgundy), is one of the classic French stews. Although it’s associated with the French region of Burgundy, in recent years it’s been claimed by other regions in France – arguing that it was invented elsewhere, but used Burgundian wine. Escoffier’s 1903 beef bourguignon recipe became the standard-bearer, before Julia Child introduced the dish to a whole new generation of cooks. Now, many recipes for the stew exist, although Burgundy wine – either in the dish or in a glass next to it – is a near-constant.
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