The first time I had beef bourginon was in Dijon, France. The beef was braised in red wine for many hours and it melt in the mouth.
Beef bourguignon is one of many examples of peasant dishes being slowly refined into haute cuisine. Most likely the particular method of slowly simmering the beef in wine originated as a means of tenderizing cuts of meat that would have been too tough to cook any other way. The slow cooking and simmering in the wine tenderized the meat, while keeping the meat flavor in the dish. Over time, the dish became a standard of French cuisine.
http://en.wikipedia.org/wiki/Beef_bourguignon
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