Over time, this rich stew evolved from a peasant dish to a staple in haute cuisine and was made famous around the world, thanks to French chef and restaurateur Auguste Escoffier who first mentioned Boeuf Bourguignon in a cookbook in 1903.
Over time, this rich stew evolved from a peasant dish to a staple in haute cuisine and was made famous around the world, thanks to French chef and restaurateur Auguste Escoffier who first mentioned Boeuf Bourguignon in a cookbook in 1903.
