Boeuf Bourguignon is a traditional French recipe and is also called as beef burgundy. It is a popular beef stewed in red wine with bacon, mushrooms and onions. This classic boeuf bourguignon is simple to prepare and makes a great meal. Boeuf bourguignon is a stew traditionally prepared with beef braised in red wine, classic red burgundy and beef broth generally flavored with garlic, onion, pearl onion and mushrooms added towards the end of cooking. Traditionally the meat was larded with lardoons, but modern beef is sufficiently tender and well marbled that this very time consuming technique is rarely used any more. However, bacon cut into small cubes is still used to produce the initial cooking fat and added to the dish at the end. Boeuf bourguignon is said to be a peasant’s dish being slowly refined into haute cuisine. Most likely, the particular method of slowly simmering the beef in wine originated as a means of tenderizing cuts of meat that would have been too tough to cook any other way. Haute cuisine literally means high cooking was characterized by French cuisine in elaborate preparations and presentations served in small and numerous courses that were produced by large and hierarchical staffs at the grand restaurants and hotels of Europe. Over time, the dish became a standard of French cuisine. The recipe most people still follow to make an authentic beef bourguignon was first codified by Auguste Escoffier. That recipe, however, has undergone subtle changes, owing to changes in cooking equipment, and available food supplies. Mastering the Art of French Cooking describes the dish as "certainly one of the most delicious beef dishes concocted by man." Burgundy Beef Bourguignon is a classic beef stew recipe usually made out with the high quality meat from the Charolais cattle. This French speciality has indeed become a classic on most of the restaurant’s menus and is easy to prepare and delicious when reheated. This dish is extensively cooked during family gatherings and feasts. For preparing this exotic French delicacy, firstly cut bacon into small strips. Simmer bacon for 10 minutes in water and dry bacon. Cook bacon in a large heavy bottomed saucepan with olive oil at moderate heat for 2 or 3 minutes. Remove bacon. Cut the beef in 2” cubes. Using the same saucepan, cook the beef in the bacon’s fat until browned. Remove the beef. In the same pan, put the onion, carrots, celery and cook for 2 or 3 minutes. Remove the saucepan from the heat. Remove the fat from the saucepan. Mix the butter and the flour to make a paste. Put again the beef and bacon with vegetables in the pan. Add salt and pepper. Cover the beef cubes with the butter and flour mixture. Cook for 3 or 4 minutes, uncovered and turn the beef cubes. Pour in the wine and enough bouillon so that it covers the ingredients. Add small, white onions, garlic and herbs and bring to a boil. Cover the pan and simmer for 3 hours on low heat. Beef bourguignon heat very slowly. The meat is done when the fork slides out easily a beef cube. Remove from heat. Sauté mushroom in butter and add mushrooms to Boeuf bourguignon and garnish with freshly chopped parsley. Boeuf bourguignon is traditionally served with boiled potatoes. Do try this amazing recipe and before starting simply prepare everything ahead of time in your stew pot which wills hearty release its wonderful aromas around to tease your senses. Click on the below link for detailed recipe at: https://www.vahrehvah.com/Boeuf+Bourguignon:2785 It is said that the authentic beef bourguignon recipe was first mentioned by Auguste Escoffier at the beginning of the 20th century. But like many other regional specialties, the beef bourguignon has undergone many variations, becoming slowly a classic of the French refined cuisine and the "ambassador" of Charolais cattle! Nevertheless, the beef bourguignon cooking usually begins two days before serving; this softens up the meat while conserving all the aromas. Bon appétit!