It wasn't until much later that it was decided to call it "Boeuf Bourguignon" to highlight the richness of its country of origin on an international level. The recipe began to be exported worldwide.
History says that this recipe was, in the past, a very popular dish among farmers during festivities. They ate it with toasted bread rubbed with garlic. This dish then became the classic Sunday meal. Every family had its own way of cooking Burgundy, accompanying it with potatoes, pasta, mashed potatoes, etc.
The traditional recipe for this stew also includes garnishes such as mushrooms and bacon, along with garlic, onion, and a bouquet garni. If possible, the meat should be Charolais and the red wine... Burgundy, of course. One of the particularities of this recipe is that the cooking time is long and should be done on low heat.
History also suggests that veal bourguignon could be the origin of another popular dish: oeufs en meurette. In fact, when all the meat had disappeared and only the wine sauce remained, it was customary to poach eggs in it to create another dish.
And that's it! Now you know everything, and all that's left is to get into the kitchen and prepare this delicious recipe.
