Boeuf Bourguignon, or Burgundy beef as it is sometimes Italianized, is another typical dish of French cuisine, which owes its international fame above all to two important personalities in the history of French cuisine, the "chef of kings and king of cooks" Auguste Escoffier, who introduced it at the beginning of the 20th century in many of his cookbooks, and, on a more prosaic level, the American cook and TV host Julia Child, who from the 1960s onwards began to present in America – and then, by way of reference, in all the countries where her books were translated – a series of French specialties she learned during her life in Paris as the wife of a US government official.
Originally from Burgundy, of course, the dish has peasant roots, but over time it has refined to become an example of haute cuisine: the recipe foresees that in addition to beef, in its own cooking juices, onions, carrots and bacon should be cooked, then flour should be added; the casserole should then be placed in the oven, sprinkling everything with red wine, so that a crust appears on the meat, and then add beef broth (which in fact must "bury" the meat), tomato paste and bacon rind, as well as herbs.
