In the hallowed realm of standard French cuisine, Bourguignon has broken through to become a 20th century Burgundy specialty. Although it was documented in the 19th century, beef bourguignon is undoubtedly very ancient as other recipes called "à la Bourguignonne" with similar garnishes are found in the mid-19th century for leg of lamb and for rabbit. In culinary terminology, "bourguignon" is applied to various dishes prepared with wine or with a mushroom and onion garnish in the mid-nineteenth century. The dish has become a standard of French cuisine, notably in Parisian bistros. It only began to be considered as a Burgundian specialty in the twentieth century. Boeuf Bourguignon celebrates its roots through homage to its prized Charolais cattle. Reputed for their distinct taste, low fat content, and gentle temperament, the creamy white Charolais bulls, found around the Charolles region of southern Burdundy, are used extensively in the making of bœuf bourguignon. The cattle are fed only hay, fodder, and cereal, which produce healthy cows. The meat is very tender, and used for stewing and grilling. Today, Boeuf Bourguignon is famous throughout the world, thanks to prodigious French chef Auguste Escoffier, who first published the recipe in the early 20th century. Over time, the recipe evolved from honest peasant fare to haute cuisine, and Escoffier’s 1903 recipe became the standard-bearer, using a whole piece of beef in the stew. In late August, celebrations in Bourgogne laud the prized Charolais beef. There is the “Fête du Charolais”, a festival that takes place in the Burgundy town of Saulieu. Musicians, meat lovers and farmers alike gather in the streets, inviting anyone to enjoy an unforgettable gastronomic experience having traditional “Bœuf Bourguignon”. Try your hand at making it. Great dish for a large party; best in cool weather.