Beef bourguignon is a rich and complex stew originating from the region of Burgundy in France. The star of the dish is a robust red Burgundy wine, which is used to soften and tenderize tough cuts of Charolais beef, along with savory additions such as carrots, onions, garlic, thyme, and mushrooms.
The ingredients are simmered for a long time until the meat is completely soft and succulent, and all the juices have blended into a hearty, dark sauce. Some say that the dish tastes even better after it has been refrigerated for 24 hours and then reheated.