Pot-au-feu is a slowly simmered meat and vegetable dish that appears on most home tables in France. Pot au Feu, which literally translates to ‘pot in the fire’, started its life in working-class homes as a way to make less expensive cuts of beef more tender and palatable. Think the original crockpot. The long slow cooking resulted in 2 dishes: a clear nourishing broth and a rich meal of beef and vegetables.

Boeuf a la Bourguignonne is perhaps Burgundy’s most iconic dish. It is a rich beef stew made infamous in America by Julia Child, prepared from marinated beef slowly simmered in local red wine with a calves foot, pearl onions, bacon lardons, herbs, and button mushrooms.