Bœuf bourguignon is a dish from the Bourgogne (Burgundy) area. It gets its name from the two Burgundy products that it contains; beef and red wine. Burgundy is in fact a region well known for its high quality of cattle farms, in particular the “Charolais” and the high quality of its vineyards such as “Côtes de Beaune” and “Nuit St Georges”. The dish is cooked very slowly.
The pieces of beef are cooked in the pot for at least 3 hours with carrots, small onions, diced bacon, and whole cloves of garlic, thyme and laurel. The longer the Beef Bourguignon is cooked, the better it is. A simple, classic and delicious recipe.
