Food For Thought: A Short History of Beef Bourguignon
We need food and drink to survive, to nourish us and to keep us in tip-top shape. But did you ever wonder about the history behind certain foods and drinks?
This week we’re bringing you the history behind the delicious beef bourguignon.
Now a standard dish of French cuisine, beef bourguignon is one of the many examples in the world of peasant dishes that have been adapted and refined into haute cuisine.
It’s said that the dish has its roots in the Burgundy (Bourgogne) region in France using the meat of its celebrated Charolais cattle.
French Traveler writes, “The cattle are fed only hay, fodder, and cereal, which produce healthy cows. The meat is very tender, and used for stewing and grilling.”
The first authentic beef bourguignon was made famous by chef Auguste Escoffier who fpublished the recipe in the early 20th century.
Over the years and because of the advancement in cooking equipment and supplies, the recipe has undergone a few subtle changes.
Julia Child describes the dish as "certainly one of the most delicious beef dishes concocted by man".
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