‘From the source’ boeuf bourguignon

Legendary American cook Julia Child described boeuf bourguignon as: ‘Certainly one of the most delicious beef dishes concocted.’ The recipe uses two of Burgundy’s most prized ingredients, beef and red wine, but techniques to create the hearty stew vary throughout the region, as chef Cécile Riotte explains in Lonely Planets new book From the Source-France.

As one of France’s most iconic dishes, it’s little wonder this hearty stew is so well loved considering its central ingredients are two of Burgundy’s most delicious products – hunks of beef stewed for hours in a rich red wine.