 A dish of bœuf bourguignon | |
| Alternative names | Beef Burgundy, bœuf à la bourguignonne |
|---|---|
| Type | Stew |
| Place of origin | France |
| Region or state | Burgundy |
| Main ingredients | Beef, red wine (often red Burgundy), beef stock, lardons, onions, bouquet garni, pearl onions, mushrooms |
Beef bourguignon (US: /ˌbʊərɡiːnˈjɒ̃/) or bœuf bourguignon (UK: /ˌbɜːf ˈbɔːrɡɪn.jɒ̃/;[1] French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne,[2] is a French beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.[3] A similar dish using a piece of braised beef with the same garnish is pièce de bœuf à la bourguignonne.[4][5][6]
"Bourguignon" is, since the mid-nineteenth century, a culinary term applied to various dishes prepared with wine or with a mushroom and onion garnish.[7][8][9] It is probably not a regional recipe from Burgundy.[10][5]
When made with whole roasts, the meat was often larded.[5]
- ^ Oxford English Dictionary, 3rd edition, 2013 s.v.
- ^ Random House Dictionary online at dictionary.com
- ^ Prosper Montagné, Larousse Gastronomique, English translation, Crown 1961 s.v. 'beef'/ 'beef ragoûts'
- ^ Cite error: The named reference
bocusewas invoked but never defined (see the help page). - ^ a b c Cite error: The named reference
stangewas invoked but never defined (see the help page). - ^ Auguste Escoffier, "Pièce de bœuf à la bourguignonne", A Guide to Modern Cookery, 1907 p. 379
- ^ Pierre Larousse, Grand dictionnaire universel du XIXe siècle, 2, 1867 s.v.
- ^ A French Lady, "Gigot à la Bourguignonne", Cookery for English Households, 1864, p. 139
- ^ Charles Elmé Francatelli, "Rabbits, à la bourguignonne", The Modern Cook, 1846 p. 320
- ^ Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, ISBN 1442272821, p. 191