Beef Bourginon
Beef Bourginon
This dish takes its name from the two main ingredients that make it up, both from Burgundy: Charolais beef and wine from the Côte de Nuits or Beaune vineyards.
Before being a Sunday dish like today, beef bourguignon was a favorite dish of peasants on feast days.
It is cooked slowly and over low heat in a casserole and is accompanied by onions, garlic, bacon bits and a bouquet garni.
For its accompaniment, there are no rules, and it can just as easily be served with carrots and potatoes as with green beans or even pasta.
