The dish is often “touted as traditional”, but it was first documented in the 19th century, and “in fact does not appear to be very old”.Other recipes called “à la Bourguignonne” with similar garnishes are found in the mid-19th century for leg of lamb[9] and for rabbit.In the 19th century, it “did not enjoy a great reputation”, perhaps because it was often made with leftover cooked meat.
The dish has become a standard of French cuisine, notably in Parisian bistrots; however, it only began to be considered as a Burgundian specialty in the twentieth century.
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