An easy recipe for Beef Burgundy can be found on Food Network. This recipe is prepared in 10 minutes and cooked for 25, and suggests placing the meal over noodles. Company websites, such as Campbell's Kitchen and McCormick, simplify the process by combining several ingredients into a single product.
Beef Burgundy originated in the Burgundy region of France as a peasant stew called Boeuf Bourguignon. Traditionally, the beef was braised in a hearty Burgundy wine before herbs, potatoes and onions were added, and the stew simmered for two days. A simple modern recipe using a slow cooker requires five minutes of preparation and seven hours of cooking.
In 1903, the famous French chef Auguste Escoffier published a recipe for Boeuf Bourguignon, transforming the peasant stew into gourmet fare. In 1961, American Julia Child published ""Mastering the Art of French Cooking." In her recipe, designed to be made in home kitchens, the beef is cut into cubes rather than remaining in one large piece. In addition to the red wine and beef, her recipe includes the dish's signature additions of onion, mushrooms, bacon and an "herb bouquet" wrapped in cheesecloth. The recipe requires an hour of prep and six hours of cooking.