Boeuf Bourguignon is a traditional French dish that originated in the Burgundy region of France. The origins of Boeuf Bourguignon can be traced back to the Middle Ages, when peasants and farmers in the Burgundy region would cook tough cuts of beef in red wine to tenderize the meat. The dish was typically served with bread or potatoes and was a staple of the region's cuisine. Over time, the recipe for Boeuf Bourguignon became more refined, with additional ingredients such as onions, bacon, and mushrooms being added to the dish. The wine used to cook the beef also became an important component of the recipe, with many chefs using Burgundy wine to give the dish its distinct flavor. In the early 20th century, Boeuf Bourguignon gained popularity outside of France thanks to the efforts of culinary writers and chefs such as Auguste Escoffier and Julia Child. Julia Child included a recipe for the dish in her famous cookbook "Mastering the Art of French Cooking," which helped popularize the dish in the United States and other countries.
Slow cooking method
Slow cook on HIGH for 8 hours, or on LOW for 12 hours. I prefer to slow cook this dish.
Pressure cooking method
Pressure cook on 80kpa for 50 minutes with Natural pressure release.