Boeuf Bourguignon

Hailing from the Burgundy region in France, the star of this dish is the robust red Burgundy wine, which is used to soften and tenderize tough cuts of Charolais beef while enriching the flavour of the stew, which will then be left to simmer for hours. Hearty, rich and perfect for the oftentimes bitterly cold Parisian winter, here are our top picks for excellent boeuf bourguignon in Paris.