And she tells me that the most important part of making a good Boeuf Bourguignon is the beef! Once, that's cooked right and tender, all the other ingredients and flavors come together. The whole stew is slow-cooked for about 5-7 hours, overall.
Boeuf Bourguignon is eaten throughout all of France. However, its name originates from a region located in the southeast of France, called Bourgogne. This region is very famous for its wine, The red Bourgogne wine is the main ingredient in cooking the thick gravy for Boeuf Bourguignon.
