A classic mid-century recipe found at goodhousekeeping.com
After the war, celebrated cookery writer Elizabeth David heralded a new, imported cooking culture, popularising French classics such as this beef bourguignon. The dish became popular in Britain in the 1940s. This version is bulked up with vegetables, much as stews would have been at the time due to the rationing.
I can clearly see when studying my collection of old cook books that Scandinavia followed suit about five years later. A remarked interest in Continental cooking, particular French began around 1950 – Ted