While Ina Garten’s take on this dish is masterful to say the least, she was a good few centuries off being the inventor of beef bourguignon.u003cbr/u003eu003cbr/u003eSimilarly to most stews, bourguignon was developed in the Middle Ages, primarily as a means of tenderizing tough meat whilst it was cooked. u003cbr/u003eu003cbr/u003eHowever, the first instance of it actually being recorded as a discrete meal was in 1903 when Auguste Escoffier, referred to by the French press as “the king of chefs and the chef of kings”, published it among his culinary writings.u003cbr/u003eu003cbr/u003eSoon after, beef bourguignon was appropriated by the upper classes and gained traction as a staple of French “haute cuisine”.