It's a little* known fact that Burgundy (Bourgogne) is a region of France (an "administrative and historical" region) and it is from that the dish Boeuf bourguignon takes its name.
It's a region probably even more famous for its excellent variety of red wine (watch this space) .... A wine that is also rather critical in the preparation of this hearty beef stew. And I'm not just talking in the style of Keith Floyd (go on, google "famous drunk chefs" for me it was top result) as traditionally the rather too tough old beef would have been simmered in the wine to break it down somewhat so it's more palatable.
So a kind of a double whammy perhaps.
All the modern versions I've eaten have been most palatable indeed and it's a regular slow cooker treat for the colder months at home. This restaurant bought example was no exception and made a most satisfying lunch during our visit to Dijon, the capital of the Burgundy region.
Dijon, says you, more like a triple whammy, perhaps? Watch this space, says I.
Yes. A delicious dish. It almost makes up for the depth of my disappointment that Beef Stroganoff is just to the best of my knowledge named after the Stroganov family and not a place.
* yeah not really, I reckon lots of people know.
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