Beef Bourguignon undoubtedly started life as a humble, peasant dish used to cook tougher pieces of beef. Older French recipes mention larding the beef and adding a calves' foot to the pot to provide a certain texture and richness to the sauce. Larding, or inserting strips of pork fat into cubes of beef to make the meat tender and less dry.
This Original recipe is from Paul Bocuse but i had to add my personal touch and flair to make this dish a unique experience for you. A beef bourguignon is best made 1 to 4 days in advanced and reheated. You can either served it with Paris mash potatoes, green beans, broccoli or even fresh tagliatelle.
Let's go to the kitchen and let me take you to France.