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There are many variations of beef bourguignon recipes, but the dish is said to have originated in the Burgundy region of France. The most common version of the dish is made with beef, red wine, garlic, mushrooms, and onions.
The first recorded mention of the dish was in a cookbook from the Burgundy region in the early 19th century. The dish gained popularity in the United States after Julia Child featured it in her cookbook, Mastering the Art of French Cooking, in 1961.
Beef bourguignon is traditionally made with beef chuck or shoulder, which is slowly cooked in a red wine and beef stock mixture until it is fork-tender. The beef is then removed from the pot and vegetables are cooked in the remaining liquid. The beef and vegetables are then returned to the pot and the dish is simmered until everything is cooked through.
When making beef bourguignon, it is important to take your time. Start by browning the beef cubes in batches, ensuring that each piece has ample time to brown. This will lend to a richer flavor throughout the dish. Once the beef has been browned, add in the vegetables and herbs, and sauté until they are softened. Once all the ingredients have been added to the pot, take the time to simmer the dish until the beef is cooked through and the sauce has thickened. This will ensure a flavorful and tender beef bourguignon.
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